Spring Salad Greens

Spring Salad Greens
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Greens, whether in salad or cooked, are a nice spring treat for dinners and luncheons. Dandelion greens are a classic, but always be sure to use dandelions that have not been sprayed or treated with chemicals in any way. Many times they are available in the spring in the produce section along with other greens, if you prefer to buy them. The following recipes are from my copy of Meta Given's Modern Encyclopedia of Cooking, printed in 1949.


Dandelion Green Salad

1 cup finely shredded dandelion greens, very tender
2 cups shredded cabbage
1/4 cup sliced radishes
1 hard cooked egg, quartered and sliced
2 tbsp. crumbled Blue Cheese Horseradish dressing

Use only the very tender heart leaves of either the wild or cultivated dandelions and shred by cutting with a very sharp scissors. Cabbage is best shredded by using a very sharp, thin bladed knife. Combine all ingredients and toss lightly with horseradish dressing. 4 servings
.
Horseradish Dressing

1/3 cup prepared horseradish
1/4 cup vinegar1 cup salad oil1 1/2 tsp. salt
1/2 tsp. sugar1/4 tsp. onion juice
1 tbsp. ice water
1/8 tsp. paprika

Soak horseradish in vinegar overnight. Drain in a sieve over a bowl, pressing horseradish until dry. Discard dry portion and to the strained liquid, add remaining ingredients. Beat well with a rotary beater. Makes about 1 1/3 cups.

Spinach Medley

1/2 pound clean, crisp, raw spinach
1 1/2 cups shredded lettuce)
1 cup grated raw carrots (2 large)
1/4 cup chopped green onions
1/2 cup sliced radishes
1/2 cup French Dressing
1/2 tsp. salt

Vegetables should be cold and crisp. Cut spinach into shreds with a sharp scissors. Cut head lettuce with a sharp knife. Grate carrots. Combine all ingredients but carrots and mix very lightly but thoroughly using two forks. Do not stir. Add the carrots and toss two or three times only. Serve. 4 servings.

Mustard Greens and Spinach with Bacon

2 pounds fresh, tender mustard greens
1/2 pound bacon1 quart boiling water
1/2 tsp. saltblack pepper to taste
1/2 pound spinach

Wash mustard greens very thoroughly, trimming off roots and tough stems; trim and wash spinach. Put mustard greens into kettle with bacon, add water, cover and boil gently for 45 minutes. Add salt and pepper, and put spinach into kettle, pressing down well. Again cover and cook until spinach is tender, from 10 to 15 minutes. More water may be added as needed. Serve hot. 4 servings.

You may also enjoy:
Dandelion Salad & More
Pasta Salads for Spring & Summer
Growing & Using Salad Greens

Image: FreeDigitalPhotos.net

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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