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dressing
Let Them Eat Greens!
May 1st, 2013I understand how intimidating bunches of kale, chard, and collards can look on those grocery shelves. The only lettuce I ate growing up was some iceberg drowned in Thousand Island!
How to buy, prepare, store, and cook with leafy greens
Grapefruit-Blackberry Dressing
February 1st, 2008Unfeatured1/4 cup olive oil
1/ cup fresh-squeezed grapefruit juice
1/4 cup whole-fruit blackberry preserves
Arugula leaves
1 mango
Blackberries
1 grapefruit, sectionedWhisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections
Baby Greens Salad With Almonds, Goat Cheese, Dried Plums, and Raspberry-Chipotle Dressing
February 1st, 2008Unfeatured1/4 cup olive oil
1/4 cup raspberry jam
1 tablespoon balsamic vinegar
1 to 2 small canned chipotle
peppers, seeded
6 cups mixed baby greens
1 cup dried plums (prunes),
chopped
1/2 cup toasted almonds, chopped
4 ounces goat feta cheese1. In a blender, combine olive oil, jam, vinegar, and chipotle peppers; purée until smooth, and set aside.
2. In a medium bowl, combine greens, plums, and walnuts. Add just enough dressing (about half), and toss to mix.
3. Divide among four salad plates, and top with goat cheese. Serve immediately.nutrition info per serving (4): 349 calories; 19 g fat; 6 g saturated fat; 25 mg cholesterol; 9 g protein; 7 g fiber; 357 mg sodium
