1 bunch arugula
1 small head Boston lettuce
12 ounces fresh spinach
Tomato Basil Dressing:
2 medium size tomatoes, skinned and seeded
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon tomato paste
1 teaspoon sugar
4 - 6 fresh basil leaves or 1/2 teaspoon dried basil
Salt and ground pepper
Chopped hard cooked egg
Chopped cucumber
Prepared croutons
Walnut and Garlic Dressing:
6 tablespoons walnut oil
1 tablespoon red wine vinegar
2 tablespoons finely chopped walnuts
1 clove garlic, crushed
Salt and ground pepper
3 - 4 ounces sliced goat's cheese
1/4 cup chopped walnuts
1 sliced pear
Whole wheat toast triangles
Preparation Instructions:
Wash and dry arugula, radicchio, Boston lettuce and spinach. (One bunch romaine lettuce may be substituted for thee arugula and radicchio.) Into a large salad bowl, tear the greens into bite size pieces. Prepare the dressing and additional ingredients from one of the recipes below; serve immediately.
Tomato Basil Dressing: In a food processor or blender, combine, tomatoes, olive oil, vinegar, tomato paste, sugar and basil. Blend until smooth. Season to taste with salt and pepper. Prepare the basic green salad; top with egg, cucumber, and croutons. Toss with dressing and serve.
Walnut and Garlic Dressing: In a small jar or cruet, combine walnut oil, vinegar, walnuts, and garlic. Shake well to combine. Season to taste with salt and pepper. Prepare the basic green salad; top with cheese, walnuts and pear. Toss with dressing and serve with whole wheat toast triangles.