Name: Chopped Green Salad
Total time: 30 min
Ingredients: 4 cups torn spinach and/or romaine; 1 small cucumber, seeded, if desired; 3 ounces broccoli florets, blanched and shocked* (1 cup); 3 ounces tender fresh green beans , blanched and shocked* (1 1/2 cups); ¾ cup frozen edamame, thawed; 1 ½ cups halved green grapes; 1 recipe Fresh Herb Dressing; Lemon wedges

Teaching Notes:

Before chopping lettuce, wash lettuce and remove excess water from leaves by patting dry with paper towels. Salad dressing clings better to dry lettuce.

*Shocking Vegetables:

Bring a saucepan half filled with water to a boil. Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing). Drain in colander and immediately add to a bowl of ice water to halt cooking. Drain well before using.

Fresh Herb Dressing

Ingredients

1 cup orange juice
⅓ cup olive oil
1 tablespoon cider vinegar
2 tablespoons snipped fresh Italian parsley, basil, or thyme
2 teaspoons yellow mustard
⅛ teaspoon ground black pepper

Directions

Step 1
In a screw-top jar combine orange juice, olive oil, cider vinegar, herb, mustard, and pepper. Cover and shake well. Serve immediately or cover and refrigerate up to 3 days. Stir or shake well before using.

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Teaching Note:

To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.

Raspberry Vinaigrette:

Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.

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Chopped Green Salad

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Recipe Summary