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Combine the ingredients in a serving bowl, toss well, and serve.
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Fresh mixed greens, once the exclusive domain of upscale restaurants, are now readily available in almost every supermarkets produce section.
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Often called mesclun, its also sold as spring mix or baby greens.
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This melange of exotic lettuces can dress up a simple meal in a big way.
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The per-pound price of mixed greens is high, but unless youre making a party-sized salad, you will be purchasing only a few ounces at a time.
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When buying them, let your eyes be a guide to their freshness.
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Its easy to tell when theyve had itthey lose their springy shapes and go limp.
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Note that the amounts given in the following recipes are meant as guidelines; no need for measuring.
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Mixed greens show up often in my salads.
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I enjoy the brisk flavors and variety of textures and colors.
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You need not dilute their appeal with a lot of extra ingredients.
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Honestly, a splash of olive oil and balsamic vinegar is enough to do them justice.
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But if youd like a little more embellishment, the next few recipes are my favorite ways to dress up these lively greens.
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What might you find in these mixes?
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Theres nearly always frisee, a lacy, light-green relative of endive, as well as radicchio, a red chicory well loved in Italian cuisine.
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Other greens that may show up are arugula, mache (also called corn salad), amaranth, and sorrel.
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Often an Asian green such as mizuna or tat-soi is added as well.
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Calories: 120
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Total Fat: 10g
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Protein: 4g
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Carbohydrate: 4g
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Cholesterol: 20mg
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Sodium: 343mg
