This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Combine the ingredients in a serving bowl, toss well, and serve.
mixed green
Step 2
Fresh mixed greens, once the exclusive domain of upscale restaurants, are now readily available in almost every supermarket’s produce section. Often called mesclun, it’s also sold as “spring mix” or “baby greens.” This melange of exotic lettuces can dress up a simple meal in a big way.
Step 3
The per-pound price of mixed greens is high, but unless you’re making a party-sized salad, you will be purchasing only a few ounces at a time. When buying them, let your eyes be a guide to their freshness. It’s easy to tell when they’ve had it—they lose their springy shapes and go limp. Note that the amounts given in the following recipes are meant as guidelines; no need for measuring.
Step 4
Mixed greens show up often in my salads. I enjoy the brisk flavors and variety of textures and colors. You need not dilute their appeal with a lot of extra ingredients. Honestly, a splash of olive oil and balsamic vinegar is enough to do them justice. But if you’d like a little more embellishment, the next few recipes are my favorite ways to dress up these lively greens.
Step 5
What might you find in these mixes? There’s nearly always frisée, a lacy, light-green relative of endive, as well as radicchio, a red chicory well loved in Italian cuisine. Other greens that may show up are arugula, mâche (also called “corn salad”), amaranth, and sorrel. Often an Asian green such as mizuna or tat-soi is added as well.
nutrition information
Step 6
Calories: 120
Step 7
Total Fat: 10g
Step 8
Protein: 4g
Step 9
Carbohydrate: 4g
Step 10
Cholesterol: 20mg
Step 11
Sodium: 343mg
