Colorful Green Salads

When I want to make a simple green salad, I find a spark of inspiration is more useful than a recipe. If I were to name “the best thing since sliced bread,” I’d have to say mixed baby greens. Where once they used to seem precious, even pretentious, now they are a staple of supermarket greens sections; even my CSA (community supported agriculture) farm supplies them (and are they ever fantastic when freshly harvested). When the greens of a salad supply such a lovely palette of colors and variety of textures, just a few additional ingredients are need to create a spectacular salad. Here are a handful of ideas you can just toss together, plus a trio of recipes.

Start with mixed baby greens, arugula, or baby spinach, then add:

• Strips of sun-dried tomatoes; fresh diced tomatoes; thinly sliced yellow or orange bell pepper; sliced cucumber; toasted pine nuts or sunflower seeds

• Artichoke hearts (marinated or not, as you prefer); pan-roasted corn kernels; cherry or grape tomatoes; toasted sunflower or pumpkin seeds

• Diced Asian pear; sweet pea shoots or other sprouts; chopped toasted cashews, pickled beets

• Diced apple, pear, or asian pear; diced avocado; red bell pepper; and toasted walnuts or pecans (optional: use a tiny head of radicchio)

• Diced Granny Smith apple; avocado; sliced carrots or baby carrots, toasted walnuts, peacans, or pumpkin seeds

Mixed Greens Salad with an Asian Spin

Serves: 4 to 6

This makes a lively accompaniment to many types of Asian-style dishes; however you don’t necessarily need to serve it with Asian-themed meals; it’s a simple, offbeat accompaniment to many types of dishes.

• 5 to 6 ounces mixed baby greens
• 2 medium turnips, peeled and diced, or 3 to 4 medium Jerusalem artichokes (sunchokes), peeled and sliced
• 6 stalks bok choy, with greens, or 4 large celery stalks, sliced diagonally
• 3 small seedless oranges, sectioned
• 1/3 cup toasted slivered almonds
• Sesame ginger salad dressing, home-made or store-bought, as needed to moisten

Combine all the ingredients in a serving bowl and toss together. Serve at once.

Mixed Greens with Sweet and White Potato Salad

Serves: 6 or more
Adapted from Vegan Express

• 1 large sweet potato
• 4 medium white potatoes, preferably Yukon Gold or red-skinned
• 1/2 cup vinaigrette (homemade, page 000, or store-bought)
• Salt and freshly ground pepper to taste
• 4 ounces (or as desired) mixed baby greens
• 1 cup (1/2 pint) cherry or grape tomatoes, halved
• 1 medium avocado, peeled and diced
• Toasted pumpkin seeds for topping

Microwave the sweet potato and white potatoes separately until done but still nice and firm. Plunge into a bowl of cold water when done.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

Mixed Greens with Beets and Walnuts

Serves: 4
Adapted from The Vegetarian 5-Ingredient Gourmet

Pickled beets are an appetizing addition to a salad of mixed greens.

• 4 to 6 ounces mixed baby greens (mesclun), or more as desired
• One 12-ounce jar pickled beets, drained
• 1/4 cup finely chopped walnuts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or white balsamic vinegar, or to taste

Combine the ingredients in a serving bowl, toss well, and serve.