Note: I discourage the use of iceberg lettuce because it is extremely low in nutrients and contains opiates that can slow bowel function.  The good news is that each different kind of lettuce you include in your salad counts as a different green vegetable and, since it is recommended that we eat 5 different veggies a day, you can get several in with a good spring mix.  But don't forget you need to eat other colors too, oranges, yellow and whites for a full range of nutrients and phytonutrients.

I also make my dressing whenever I can.  Most commercial dressing contain HFCS, MSG, or some other nasty preservative or artificial flavor. 


BLT Salad:

1 chopped head or assorted lettuces (see note above)
1 medium avocado, chopped
1/2 lb bacon cooked and crumbled
2 large tomatoes, chopped
1/2 c blue cheese

Place all ingredients in a bowl and mix with dressing (recipe below). 
Parsley Herb Dressing:
1/2 c salad oil
1/4 c white wine vinegar
2 t sugar
3/4 t pepper
1/4 t dry mustard
1 clove garlic
1/3 c finely chopped parsley

Blend well.  This salad is also great as a main dish with some grilled chicken tossed in.

This salad may also be served with Thousand Island dressing.

Green Salad with Cranberry Vinaigrette

1/2 c sliced almonds
1 & 1/2 T red wine vinegar
2 & 1/2 T olive oil
2 T fresh cranberries
1 & 1/2 t Dijon mustard
1/4 t minced garlic
1/4 t salt
1/4 t ground black pepper
2 oz crumbled bleu cheese
1/4 red onion, sliced thin
1/2 lb mixed salad greens

Toss almonds, onion, cheese and greens in a bowl.  Mix remaining ingredients in a blender or food processor unitl smooth and toss with salad until evenly coated.

Add a pinch of sugar to the dressing if it's too tart.

Dried cranberries, apples or raspberries, bacon bits or chicken may be added, walnuts may be substituted for almonds, feta or goat cheese may be substituted for bleu cheese and, if necessary commercial raspberry vinaigrette can be used for dressing.

Sauteed Mushroom Salad

2 T olive oil divided
1 small onion sliced
1 lb white or cremini mushrooms
2 cloves garlic
1 & 1/2 t fresh thyme or 1/2 t dried
3 T dry sherry or white wine
2 T lemon juice
1/4 t salt
1/4 t ground pepper
8 c salad greens
2 T Parmeson cheese. grated

Heat 1 T oil, cook onion until soft, add mushrooms and cook 8-10 minutes, until they release their juices.  Addd garlic and thyne, stir about 30 seconds, until fragrant.   Add sherry and cook until evaporated about 3 minutes.  Add remaining 1 T oil, lemon juice, salt and pepper cook 1 minute more.  Pour over salad greens and toss, sprinkle with parmeson cheese.

6 servings at 82 calories each.