This lively spring salad is loaded with easy-to-find cancer-preventing greens and red onion, plus one surprise ingredient that will simply make your mouth water!
The final result looks almost too pretty to eat, but you won’t be able to resist. And we include an easy-to-make Tarragon Vinaigrette recipe that doubles as a marinade and is delicious over boiled baby potatoes and green beans, too.
1 clove garlic
2 cups mesclun greens
2 cups young green-leaf lettuce
1 cup baby beet greens
1 cup young endive or chicory
4 scallions, white and green parts, or green garlic stems, chopped
1 cup chopped, seeded cucumbers
4 ounces mild white goat cheese, cut into bite-sized pieces
1 medium sweet red onion, cut into 1/8-inch slices
Tarragon Vinaigrette (see below)
3 hard-boiled eggs shelled and chopped
˝ cup fresh raspberries!
1. Rub the sides and bottom of a wooden salad bowl with the garlic. Rinse, drain, and tear the greens into pieces. Place the greens, scallions, and cucumbers in the salad bowl and toss. Gently toss in the goat cheese. Add the onions. Drizzle the Tarragon Vinaigrette (or your favorite dressing) over the salad and toss lightly. Add the eggs and toss lightly. Top the salad with the raspberries and serve immediately.
˝ teaspoon salt
1 tablespoon freshly ground green peppercorns
1 tablespoon white wine vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon thyme
˝ teaspoon Dijon mustard
1. In a small shaker, blend the salt, green pepper, vinegar and oil. Shake 30 seconds. Add the herbs and mustard, and shake another 30 seconds or until the ingredients are blended. May be served immediately or refrigerated for future use.
Yields ˝ cup.