Let your imagination and what’s in the market (or garden) determine what will be put into this salad. Try the less-known greens, such as Belgian endive, watercress, arugula, radicchio, and alfalfa sprouts.

8 cups mixed salad greens (such as red and green leaf lettuces, romaine lettuce, spinach, watercress, and arugula), rinsed, spun dry, and torn into bite-size pieces

ВЅ cup slivered red onion

1 large carrot, grated

A combination of any of the following:
Thinly sliced zucchini
Belgian endive, separated into leaves
Radicchio, leaves torn in half
Alfalfa sprouts

Dressing: Classic Vinaigrette; Creamy Garlic Tofu Dressing; or Creamy Dill Dressing

Вј cup crumbled blue cheese (optional)

  1. Put the greens in a large salad bowl and add the onion, carrot, and whatever else you choose.
  2. Just before serving pour on half of the dressing and toss well. If more is needed add some more, but be sure not to overdo it or you will have a soggy salad.
  3. Sprinkle on the blue cheese if desired. Serve immediately on individual salad plates.