Lately, I find myself eating a lot of salads.  I tend to make them with leaf lettuces instead of iceberg lettuce.

I usually purchase artisan lettuces that come four to a container that includes a mixture of red and green varieties.  My practice is to wash each head well, spreading the leaves out to make sure any dirt gets rinsed away.  I turn them upside down in my dish drainer, and while they are dripping, I scrub the container with hot, soapy water.  After rinsing it, I dry it off and use it to store the lettuces in the refrigerator.

When I am ready to make a salad, I break off several leaves of each lettuce variety and use kitchen shears to snip them into bite-size pieces.  What I add to my salad depends on what I have on hand – cucumbers, tomatoes, avocado chunks, black olives, and turkey breast are some of my favorite additions.  My dressing choice is usually a variety of vinaigrette.

I chose salads this week because May is National Salad Month.  These are some recipes that I have loved in the past.  Like other recipes I thought I would make again, they have been banished to the “archives” in my search for new dishes to try.  After reviewing my original comments about them, they may need to find a place on my dinner table once more!

 

Fresh Spinach-and-Apple Salad with Cinnamon Vinaigrette

 

 2 medium apples, thinly sliced

6 cups torn fresh spinach, washed and thoroughly drained

1/4 cup honey

3 tablespoons vegetable oil

2 tablespoons cider vinegar

1/2 teaspoon dry mustard

1/4 teaspoon ground cinnamon

1 garlic clove, pressed

1/8 teaspoon salt

Combine apples and spinach in a serving bowl.  Whisk together honey and next 6 ingredients until well blended.  Pour mixture over salad, tossing gently.  Serve immediately.

For individual salads, divide spinach and apples into 4 salad bowls (use 2 bowls for a large dinner salad).  Add extra ingredients, if desired. Suggestions:  diced cooked chicken, toasted nuts (walnuts, almonds, or pecans), dried cranberries, cheese crumbles.

 

Bacon-Lettuce-Mozzarella-and-Tomato Salad

 

1/2 cup bottled vinaigrette salad dressing (I used balsamic vinaigrette)

2 tablespoons fresh-squeezed lime juice

3/4 cup shredded mozzarella cheese

4 to 5 cups torn leaf lettuce

2 plum tomatoes, diced

6 bacon slices, cooked, drained, and cut into 1-inch pieces.

1/2 to 2/3 cup diced cucumber

Possible toppings: croutons, additional shredded mozzarella, sunflower seeds

 

Stir together vinaigrette dressing and lime juice.  Place cheese in a small bowl.  Drizzle with 2 tablespoons vinaigrette mixture; set remaining vinaigrette mixture aside.  Let cheese stand 20 minutes.

In large bowl, combine lettuce, tomatoes, bacon, and cucumber. Add cheese mixture.  Toss gently until thoroughly mixed.  Pour remaining vinaigrette mixture over salad and toss again.  Serve immediately, with toppings if desired.  Makes 2 main course salads or 4 to 6 side salads.

 

Orange-Almond Salad

 

2/3 cup sliced almonds

1/3 cup sugar

8 cups mixed salad greens (I used all Romaine lettuce)

1 (15-ounce) can mandarin oranges, drained and chilled

Pineapple Vinaigrette (recipe follows)

Cook almonds and sugar in a large non-stick skillet over medium heat, stirring often, 5 to 7 minutes or until almonds are browned and sugar is melted.  Spoon onto wax paper; cool. Break into small pieces.  Toss together salad greens, oranges, almonds, and vinaigrette.

Yield: 4 to 6 servings

 

Pineapple Vinaigrette

 

 1/4 cup unsweetened pineapple juice frozen concentrate, thawed

1/4 cup water

1/4 cup white wine vinegar

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

2 tablespoons extra-light olive oil

1 tablespoon honey

Place all ingredients in a small mixing bowl.  Whisk briskly until well combined.  If you have an immersion blender, it works extremely well for this recipe.  Store leftovers in the refrigerator; whisk before serving.