|
Storage:
If you can’t get to your mesclun/salad
mix right away, soak the leaves for 10 minutes in ice cold water. Drain.
Spin out any remaining water in
a salad spinner. Or, put them in a thin towel (flour-sack types work
well). Gather the ends of the towel together, step outside, and spin
your arm
like you are doing the backstroke until water isn’t coming out
any more. Store in a plastic bag (grocery store or zipper closure) with
plenty
of room for the lettuce to move around.
For head lettuce, trim stem, wrap with damp paper toweling and store
in produce bin of refrigerator.
Preparation:
Pinch off longer stems of mesclun. Always tear lettuce do not cut to
avoid rusty edges.
Recipes:
Baby Greens Salad
4 c baby greens, mesclun, or spinach
1/2 c sliced fresh strawberries
1/4 c toasted walnuts (toast at 350 degrees F for 10 minutes)
red wine vinaigrette dressing (can used bottled)
Divide greens among 4 salad plates. Add berries and nuts. Serve with
dressing on side.
Reduced-Fat "Buttermilk" Herb
Dressing
Anna Barnes
2/3 c low-fat mayonaise
1 1/3 c nonfat yogurt
skim milk to thin (3T - 1/4 cup)
salt and pepper to taste
2 T total dried or fresh herbs of your choice: basil, dill weed, thyme,
tarragon, chive, and/or finely minced green onion
Stir together mayonnaise and yogurt in a bowl. Add skim milk to thin
to desired consistency. Add salt and pepper, and herbs. Chill. Drizzle
over fresh greens.
Sushi House Dressing
Anna Barnes
3 - 3” pieces of ginger, peeled, grated, pulp only, no threads
(use less if using pieces larger than the diameter of a quarter)
3 cloves garlic, finely minced
3 T tahini
1 T plus 1 t white miso
2/3 c rice vinegar, or more to taste
2 T sugar or to taste
2 T shoyu or to taste
water to thin as necessary
Wisk everything together in a small bowl. Or, combine ginger pulp with
rest of ingredients and blend with a hand blender. Though taste will
vary depending upon brands used, the age of the ginger, etc.; the result
should be a tahini-colored sweet-sour dressing with sesame, ginger, and
garlic accents.
Nutrition information: approx. 17 calories per T, 1.1 g fat.
Back to Produce Recipes |
