Main course green salads

These are some quick & easy ways to get dinner on the table while increasing your daily servings of raw vegetables. These salads serve 2-3 adults as a main course.

Kale and Chard Salad

My version of a salad made by my local healthy food coop in Seattle

For the salad:

1/2 bunch flat leaf kale, ribs removed and finely chopped
1/2 bunch chard, chopped fine
1/2 bunch parsley, chopped fine
2 root stalks of fennel, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
1 cup cooked wild rice (look for shelf-stable pre-cooked in the rice aisle if you are in a hurry)

For the Dressing:

1/3 cup olive oil
juice from 1/2 large lemon
1 crushed clove garlic
sea salt and crushed black pepper to taste

Toss well

Spinach Salad

For the salad:

1 bag pre-washed baby spinach leaves
1 large handful of arugula leaves
1/2 can mandarin orange slices
1/4 cup dried cranberries
crescents cut from 1/4 of one red onion
1/4 cup plain or candied pecans

For the Dressing:

2 T honey
2 T cider vinegar
1 t dijon mustard
2 T cup olive oil
sea salt & freshly ground pepper to taste

Toss the dressing well with the spinach. When done add the other ingredients, otherwise the smaller things will end up at the bottom of the bowl.

Sturdy Caesar

For the salad:

1 bag pre-washed baby spinach leaves
4 stalks of flat leaf kale, ribs removed and finely chopped
1 handful of arugula leaves
1/3 cup grated parmeson or romano cheese

For the dressing combine all in food processer or blender:

3/4 cup mayonnaise
8 – 10 anchovy fillets, rinsed of oil and patted dry
1 t dijon mustard
2 crushed cloves garlic
2 T sherry or white wine vinegar
1/4 cup lemon juice
Sea salt & freshly ground pepper to taste

Combine well then slowly pour in 1/3 cup extra virgin olive while processing until fully incorporated.
Toss the greens with the dressing well. Sprinkle with the parmeson or romano. Top with freshly grated black pepper to taste

Note: the extra caesar dressing will keep in the refrigerator for up to three weeks.

First of Spring Asparagus and Arugula Salad

For the salad:

1/2 bag pre-washed baby spinach
2 large handfuls arugula leaves
1 bunch lightly steamed asparagus, cooled and chopped in 2-3 inch lengths
1 slice of pancetta per plate
Parmesano Reggiano (the more expensive but incredibly tasty parmeson)

For the dressing:

2 T white balsamic vinegar
1 t dijon mustard
1/4 cup extra virgin olive oil
Sea salt & freshly ground pepper to taste

Toss the greens well with the dressing. Plate the greens, then top with chopped asparagus. Using a cheese slicer, shave slices of the parmeson on top of the salad. Finish with freshly grated black pepper to taste.

Roasted Beet Gorgonzola Salad

Roast the beets earlier in the day or the night before so they are cool.

For the salad:

one bunch beets, stems removed
1/2 bag pre-washed baby spinach
chopped beet greens
1/3 cup crumbled gorgonzola
1/4 cup walnuts

Using several thicknesses of aluminum foil wrap the beets loosely and bake them at 350 F for about an hour until they are easily pierced with a fork. They will juice while cooking. Once cool, peel them with a knife and cut them into 1-2 inch pieces.

For the Dressing:

2 T Sherry or white balsamic vinegar
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper to taste

Toss the greens well with the dressing and plate them. Place chopped beets, gorgonzola and walnuts on top. Finish with freshly grated black pepper.

Cobb Salad

For the salad:

1 bag pre-washed baby spinach leaves
1 large handful of arugula leaves
1 chopped hard boiled egg per person
1 poached chicken tender per person
1/4 cup crumbled gorgonzola per person
1 ripe avocado, sliced
1/2 sectioned tomato per person

For the Dressing:

1/4 cup honey
1/4 cup sherry or red wine vinegar
2 T dijon mustard
1/4 cup olive oil
Sea salt & freshly ground pepper to taste

Toss the greens well with the dressing and plate them. Visualize 5 wedges on the plate. Using all remaining ingredients, cover one wedge at a time per ingredient.