GREEN SALAD

    "…JUST A LITTLE GREEN SALAD, PLEASE."

    How often we say or hear the above and a different image is usually in our mind's eye.

    Greens, must always be super fresh or forget it! Lettuces of all types and sizes, baby spinach or mesclum - all those baby leaves of kale, chard, frisse, dandelion greens and other delicious greens for the salad bowl will make a stupendous salad.

    Nuts and seeds add tons of nutrition, some of my favorites are toasted pepitas (pumpkin seeds), walnuts, pecans, sunflower seed. Daikon radish, shredded, is an important anti carcinogen and a marvelous crunchy addition.


    Other additions: cheeses like shredded cheddar, crumbled blue or feta, fruits like apples, mangos and papayas, caramelized onions and croutons. Imagination and availability!

    Wash all salad greens in a large amount of fresh water, add salt or a teaspoon of vinegar to kill off bacteria.

    Pull the greens out of the water, so that whatever dirt or residue remains on the bottom of the soaking bowl, NOT on the greens.

    Spin dry or fold the greens in clean towels to absorb the water.
    Place washed and dried greens in a bowl
    Add dressing and toss
    If you are adding toasted nuts, seeds, fruits, cheese or croutons, add at the last minute before serving.


    Serve