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Spring greens encompass a variety
of leafy treats, including spinach,
lettuce, mesclun, and more in a
rainbow of colors, textures, and
flavors. Whichever varieties you
decide to sample, look for leaves
that are fresh looking and free of
slimy spots or browning. For locally
grown greens, the less processing,
the better.
To keep greens, store them
unwashed in a plastic bag for 2-3
days. Before using, rinse thorougly
in cold water and pat dry.
Walnut and Currant Mesclun
Salad
Ingredients |
| 1/3
cup balsamic vinegar |
| 2
tablespoons lemon juice |
| 3
cloves garlic, quartered |
| 2
teaspoons sugar |
| 1/4
teaspoon salt |
| 3/4
cup canola or salad oil |
| 6
cups mesclun or one 10-ounce
package torn mixed salad
greens |
| 2
tablespoons dried currants |
| 2
tablespoons toasted walnuts,
broken |
| Directions |
| 1. To a food processor bowl or blender container, add balsamic vinegar, lemon juice, garlic, sugar, and salt. Cover and process or blend to combine. With motor running, add oil in a steady stream. |
| 2. In a salad bowl, combine mesclun and currants. Drizzle with enough dressing to lightly coat the salad. Sprinkle walnuts on top. Store remaining dressing, covered, in the refrigerator. Makes 6 side-dish servings. |
| Note: You can find mesclun, a mixture of salad greens, in the produce section of large supermarkets.
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Nutrition facts per serving:
calories: 299
total fat: 29g
saturated fat: 2g
monounsaturated fat: 16g
polyunsaturated fat: 9g
cholesterol: 0mg
sodium: 105mg
carbohydrate: 10g
total sugar: 6g
fiber: 1g
protein: 1g
vitamin C: 9%
calcium: 2%
iron: 3% |
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Broiled Chicken-Spinach
Salad
Ingredients |
| 2
medium free-range chicken
breasts* or regular chicken
breasts |
| 2
tablespoons butter or
margarine, melted, or
cooking oil |
| 8
slices bacon, chopped |
| 1/4
cup finely chopped red onion |
| 1/3
cup packed brown sugar |
| 1/4
cup molasses |
| 1/3
cup red wine vinegar |
| 1
cup water |
| 3
tablespoons Dijon-style
mustard or stone-ground
mustard |
| 2
teaspoons cornstarch |
| 8
cups torn spinach leaves |
| 12
cherry tomatoes, halved |
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Directions |
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1. Split the chicken
breasts and remove the meat
from the bones. Remove skin,
if desired. Brush the
chicken with some of the
melted butter, margarine, or
oil. Place chicken, skin
side down, on the unheated
rack of a broiler pan. |
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2. Place chicken under
the broiler 4 to 5 inches
from the heat. Broil for
about 6 minutes or until the
chicken is lightly browned.
Turn skin side up; brush
with more melted butter,
margarine, or oil. Broil for
6 to 9 minutes more or until
chicken is no longer pink.
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3. Meanwhile, for a
vinaigrette dressing, in a
large skillet, cook the
chopped bacon and chopped
red onion until the onion is
tender but not brown and the
bacon is cooked but not
crisp. Drain off the fat.
Add the brown sugar and
molasses. Cook and stir
until the mixture begins to
simmer. |
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4. Stir together the
water, the red wine vinegar,
Dijon-style or stone-ground
mustard, and cornstarch. Add
to the mixture in the
saucepan. Cook and stir
until the mixture is
slightly thickened and
bubbly. Cook and stir for 2
minutes more. Remove the
saucepan from the heat.
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5. To serve, on each of
4 serving plates, mound 1/4
of the torn spinach leaves.
Bias-slice a chicken breast
and arrange on top of the
spinach. Garnish with cherry
tomato halves. Drizzle each
serving with some of the
vinaigrette. Cover and
refrigerate the remaining
vinaigrette dressing for
another use. Reheat the
vinaigrette before using.
Makes 4 servings. |
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*Note: You'll find
free-range chicken in some
large supermarkets. |
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;)