Mixed Spring Green Salad

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Good mixed greens are available in most markets. Check the date on the bag (yes, reach way back behind for the latest dates).

1 bag of Spring Mix

(A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors. Among the greens commonly found in the mixture are arugula, dandelion, frisée, mizuma, mâche, radicchio, oak leaf, endive and sorrel. Spring mix is also known as mesclun, mesculum, field greens, spring salad mix, spring mix or field greens. Spring mix is available throughout the year, found in many supermarkets and specialty produce markets. When selecting, look for small greens that have fresh-looking, crisp leaves. When wrapped in plastic and stored in the vegetable drawer of the refrigerator, the greens will stay fresh for a week.) – Definition from the food glossary at recipetips.com

Mixed Spring Green Salad

1 cucumber, peeled and sliced
2 tomatoes, cut into wedges
mushrooms, sliced (the amount and type are your choice)
1 small can marinated artichoke hearts, drained
½ bunch asparagus tips, blanched
1 red onion, sliced

To blanch asparagus: Immerse in boiling water for 30 seconds, remove to colander and arrest cooking by rinsing under cold water. Place spring mix in a large salad bowl, arrange tomatoes, mushrooms, artichoke hearts, sliced onion, and asparagus tips on top. Top with your favorite dressing or try the Sweet Balsamic Vinaigrette below.

(Sweet Balsamic Vinaigrette)
1 cup olive oil
¹/³ cup balsamic vinegar
2 cloves garlic
pinch of salt
pinch of white pepper
3 tablespoons Dijon mustard
pinch of sugar
2 tablespoons dry basil leaves
1 tablespoon dry oregano

Place all ingredients in a food processor and blend on high for 1 minute. Refrigerate until used.

Photo by Jacki Lee for jimmages

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