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Greens and Green Salad

October 10, 2010

Fall brings the end to some spectacular colors of the summer, yet it turns on the yearnings of other vegetables, fruits and their colors.  I make “Greens and Green Salad” quite frequently besides during the fall months , but it is the best time of year for “all green” salads.  I find them a wonderful addition to a very spicy and colorful entrée and simply delicious alone.  I generally make s a “Mustard Vinaigrette Dressing which is found below, but any dressing you love is perfect with this salad.  I have listed the ingredients of this particular salad, however every “Greens and Green Salad” is a unique adventure.

Greens and Green Salad


  • 2 C. Romaine Lettuce
  • 1 C. Red Leaf Lettuce
  • 1 C. Spinach
  • 2 Zucchini (quartered and sliced)
  • 1 C. Broccoli Florets
  • 1 C. Green Pepper (roughly chopped)
  • 1 C. Scallions (roughly chopped)
  • 1 C. Alfalfa Sprouts (for garnish)
  • 1 C. Croutons


  1. Put a layer of  the greens on chilled plate
  2. Add the zucchini, broccoli, pepper and scallions
  3. Top with the sprouts
  4. Finally add the croutons
  5. Drizzle with dressing or pass dressing at the table





Mustard Vinaigrette


  • 1 t. Dijon Mustard
  • 1 t. Fresh Garlic (minced)
  • 3 T. Champagne Vinegar (or vinegar of your choice)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 C. Olive Oil
  • 1 T. Fresh Parsley (chopped)


  1. Whisk together all the ingredients except the olive oil
  2. Add the olive oil slowly while continuing to whisk until the vinaigrette is emulsified
  3. Whisk in the parsley and serve

(Serves 2-4)

This is the week to celebrate “Fall Salads” and this salad is one of my contributions.  There are a lot more ideas and recipes at  for “Fall Fest 2010”.

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