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Spinach and
Strawberry Salad
Mix dressing together in medium bowl:
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/4 Cup white sugar
2 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1 Tablespoon minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Paprika, salt, pepper
Cover and chill for at least 1 hour
In a large bowl, toss together:
1 bunch spinach, rinsed and torn into
bite-size pieces
2 Cups sliced strawberries
1/4 Cup almonds, blanched and
slivered or sliced
Pour dressing over salad and serve.
Spring Greens
with Creamy
Lemon Vinaigrette
In a mason jar, combine
the dressing ingredients
and shake vigorously to
1 Tablespoon Dijon mustard
Juice of 1 lemon
1/3 Cup extra-virgin olive oil
1/2 teaspoon sugar
1 heaping Tablespoon sour cream
or plain yoghurt
1 Tablespoon hot water
Salt and pepper
In a large bowl, toss 1/2 pound mixed baby
greens and a handful of chopped mint.
Pour the dressing over the salad and serve.
Wilted Spinach Salad
Chop 8 strips of bacon (1/2
pound) and fry until crisp.
Remove bacon pieces from
pan, reserving 1/4 Cup fat
in pan.
Mix together:
2 eggs
2 Tablespoons white sugar
3 Tablespoons vinegar
1 small onion, minced fine
Pour slowly into the hot fat, stirring until
the egg is just set.
Pour dressing over 1 pound spinach or
mixed spring greens; sprinkle bacon pieces
on top; toss to wilt the greens and serve
Greens Salad with
Warm Pecan Dressing
Tear 1 pound of greens into
salad-size pieces and place
in large bowl.
In a small bowl, mix together
and set aside:
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
In sauté pan, heat 1 Tablespoon
vegetable oil until hot, but not smoking.
Stir in 1/2 Cup chopped pecans and the
vinegar/honey mixture. Stir while
cooking for 2 to 3 minutes. Pour over the
greens and serve immediately.
Leafy greens are too delicious to miss,
and their health benefits are too great to
overlook. Try some of these leafy green
recipes today and add a powerhouse of
nutrition and flavor to your diet!
Spinach and other spring greens are the
earliest vegetables available at the Farmers'
Markets. The tender baby leaves are at their
tastiest in early May and we've collected a
quartet of salad recipes to enjoy these
nutrition-packed greens. Try these as a side
dish with dinner, or as a meal in themselves
when accompanied by a hearty bread.
Eat Seasonal,
Eat Local
HHT-030-01 May/June 10:harford'sheart winter08 4/20/10 11:46 PM Page 66