Mixed Green Salad with Honey Citrus Dressing
This is a light salad loaded with healthy and tasty ingredients.
The dressing gives the salad a fresh citrus flavor.
The dressing gives the salad a fresh citrus flavor.
I realize that I have posted a recipe for only one salad. I don't know why, because I eat them all the time. Years ago, I would go to the farmers' market and buy a variety of lettuce from my favorite vendor at the market. They were a sweet hard-working couple who grew many varieties of lettuce. Once home, I would fill my sink with water and wash, spin dry, rolling the lettuce leaves in a towel, then keep them in the crisper of my fridge for the rest of the week. And then one day, some marketer came up with the idea of selling lettuce already washed and ready to eat. And before you knew it, everybody was doing it. Nowadays, I pick my mixed lettuce from a basket at the farmers' market, although I still buy individual heads of lettuce from time to time. Among the lettuce family, arugula is my favorite . When I'm in Europe, I like eating Rapunzel (or lambs' lettuce).
The salad I'm posting today is one I make all the time. The dressing is my favorite and I keep it in my fridge most of the time. The base of my salad is a mix of different kinds of green lettuce (use whatever you like). I like to go heavy on the arugula. I add a handful of dried cranberries or blueberries depending on the season. Nuts are another another tasty and healthy addition. I roast the walnuts or pecans for 8-10 minutes at 350 degrees. Sometimes I use pistachios (which I don’t roast). I often crumble goat cheese (because it is my favorite), but have also added feta or blue cheese. I always add some fresh fruit. Right now, pears are in season, and apples are fine. And I have used fresh strawberries . This simple salad goes well with almost any meal. Try this salad with Ruth Ann's Pork Chops, a delicious recipe I posted last year.
Juicy ginger-flavored pork chops cooked with apples
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