Green Salad for Two

I like my salads more bitter than Neal does, so I make our salads individually in two large cereal bowls, and just adjust the proportions of who gets what. For more people just throw everything into a big bowl !

green		Start with a mix of greens to taste. Here are our staples: Mild - red or green leaf lettuce, romaine Medium - spinach*, napa cabbage Bitter - arrugula and of course, fresh Whidbey greens, whenever you can get them !!
crunchy		Add a mix of several of these selections (the starred ones are my standbys) *jicama - cut in half vertically. Then place half-jicama flat side down and cut 2-3 slices. You can then peel the slices all together, and either julienne them, or cut in small dice. *zucchini - cut 1 inch plus chunk, put flat side down and julienne. *broccoli slaw - wonderful convenience food - just pour some into the salad. celery carrots cucumber
spicy		red onion - thinly sliced, or scallions. radishes - cut top and bottom off radish, then julienne vertically. Alternately - just cut in round slices, or cut in half vertically, and then cut into half-moon slices.
juicy		I choose one from: granny smith apples - 1 quarter - cut into small pieces. d'anjou pears - 1 quarter - cut into small pieces. clementine sections - each cut in half or thirds. grape tomatoes - cut in half or quarters fresh blueberries
nice to have		red bell pepper - thinly sliced
toppings		Add one or more from: soy nuts sesame seeds shredded parmesan
black pepper salad dressing		Always top with freshly ground black pepper. Then add your salad dressing of choice. Serve ***

*** We just move the cereal bowls to the table, and dump them onto our dinner plates when there is room for the salad.

** I find the 'normal' size Fresh Express spinach is nearly as good as the baby spinach and much less pricy!

Connie Clark