In my opinion, there’s nothing better than a bowl of mixed greens that are in season and at their peak in flavour and nutrition. For the adventurous salad maker, the sky’s the limit! The salad featured in today’s easy recipe is a healthy mix of assorted young salad leaves like baby arugula, spinach, lettuce, beet tops and red and green chard, dressed to taste with a cool, crunchy finish.
Good quality, fresh ingredients are important when preparing a salad. The difference between an average green salad and a great one is determined by the quality of ingredients. Most supermarkets have a good assortment of greens, and it always pays to combine at least two or three – preferably more – with varying flavours and textures. In fact, there are literally hundreds of edible greens. Chances are they might all look the same to you, but each has its own personality.
Of course, there are differences among salads. Let’s not forget the countless ways to dress them up and take them out of the ordinary! We’re talking nuts, seeds, beans, tofu, cheese, seafood, meat. Play around with these ingredients and you can easily find a favourite meal.
Today’s gorgeous healthy salad will satisfy on every level! Chewy, soft and crunchy, easily co-exist. Play around with the ingredients until you find what suits you in terms of time and taste. Nuts and seeds are trendy and never out of place in any salad. The dressing is also where you get to play around and add even more flavour.
Few meals are quicker to prepare than salads. Once you know the basic rules of making a salad, and the essentials of salad dressings, the process is even easier. Here are three basic facts about salads worth noting to give you an advantage:
1. Most salads are prepared cold, so many of the ingredients can be prepared in advance and leftovers can easily be thrown into the mix.
2. Most home made dressings – especially vinaigrette that contain more than oil and vinegar – keep for a few days, or even longer, as long as refrigerated.
3. Anything you want to call a salad is a salad! You might think of salads as exotic greens, but other vegetables (parsnip, beet, sweet potato, eggplant, or carrot for example) cooked in advance if necessary, lightly dressed and served cold or at room temperature, can be wonderful and easy.
Crunchy Mixed Greens Salad With Apple And A Poppy Seed Dressing
Dressed to taste with a cool, crunchy finish.
- 1, 5 oz. package seasonal mixed salad greens
- 2 green apples, cored and chopped
- ½ cup dried cranberries
- 1 ½ cups crispy whole wheat crackers, coarsely crushed
- 1 ½ cups praline peanuts
- 1 cup blue cheese, crumbled (optional, use as desired)
Poppy Seed Dressing
- ½ cup honey
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon green onion, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 2 teaspoons freshly ground pepper
Combine the first 5 ingredients in a large salad bowl. In a smaller bowl, whisk together the dressing ingredients. Drizzle dressing over salad; toss to coat.
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See more: Cooking Green Goodness
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