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)
- Put the greens in a large salad bowl and add the onion, carrot, and whatever else you choose.
- 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.
- Sprinkle on the blue cheese if desired. Serve immediately on individual salad plates.
