Spring Salad Primer

Foundation of Salad Greens
begin with a blend of three. “Blends” make one dimensional salad “spring” into 3-D life. TIP: start with three different greens of your choice:

Start with mild flavored lettuce and greens – such as leaf lettuce, bib, endive

Add crunchy greens – such as ice berg or cabbages, romaine

Compliment with strong flavored greens to bring out the best – strong, peppery or bitter flavored such as arugula, water cress, radicchio

Glazed Walnuts
2 cups broken walnuts

1/2-3/4 cup sugar

1/4 cup water

Stir together all ingredients in microwave safe bowl. Microwave on high for 8-9 minutes (stir occasionally) until nuts are caramelized. Spread nuts out on lightly oiled baking sheet or parchment paper. Cook and break apart.
Honey Mustard Yogurt Dressing
1 cup plain, fat free yogurt

3 tablespoons sweet honey deli-style mustard

1 teaspoon salt

1 teaspoon sugar

Whisk all ingredients together, refrigerate until ready to use.
Marinated Tomato – marinade becomes the salad dressing
4 tablespoons chopped fresh basil

3 tablespoons snipped fresh parsley

3 tablespoons apple cider vinegar

3 tablespoons sugar

3 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon fresh ground black pepper

1-2 cloves garlic, crushed

5 medium slicing tomatoes

Whisk together all but tomatoes. Slice tomatoes, pour marinade over tomatoes; cover and refrigerate 2-4 hours to blend flavors and produce juice. Serve tomatoes on a bed of greens and slices of fresh mozzarella.

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