Best Mixed Green Salad From Lesbos Recipes

CRUNCHY APPLE MIXED GREENS SALAD

Crunchy Apple Mixed Greens Salad image

Whenever our staff celebrates a birthday or a special occasion, "Mary's Apple Salad" is always at the top of the wish list! The ingredients can also be prepared the day before and put together in a flash for our teachers' 20 minute lunch time.-Mary Robertson, Louisville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings (1 cup each).

Number Of Ingredients 15

Ingredients

2 packages (5 ounces each) spring mix salad greens
2 large apples, chopped
2 cups bagel chips, coarsely crushed
1-1/2 cups honey-roasted peanuts
1 cup (4 ounces) crumbled blue cheese
DRESSING:
1/3 cup sugar
1/3 cup canola oil
1/4 cup cider vinegar
1 tablespoon poppy seeds
1-1/4 teaspoons dried minced onion
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 207 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

MIXED GREEN SALAD FROM LESBOS

Mixed Green Salad from Lesbos image

_SALAT TIS LESVOV_ _Editor's note: This recipe is excerpted from Aglaia Kremezi's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=00749)_[The Foods of the Greek Islands](http://www.ecookbooks.com/products.html?affiliateID=16283&item=00749). _To read more about Kremezi and Greek Easter, [click here.](/features/chefs/kremezi/)_ From the first October rains up until the end of April, the greengrocers of Mytilini, the capital of Lesbos, sell each head of romaine lettuce tied together with two or three sprigs of borage (often with its little blue flowers), two or three scallions, several sprigs of peppery arugula, four or five sprigs of dill or fennel fronds, a few sprigs of peppery wild cress and either fresh mint or a little wild celery. Once home, these essential ingredients for the local green winter salad are thinly sliced and tossed with a simple vinaigrette. It's important to cut the greens at the last moment and to slice them very thin. If they are coarsely cut, the salad will taste different.

Provided by Aglaia Kremezi

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

3-4 tablespoons extra-virgin olive oil
2-3 tablespoons red wine vinegar
Freshly ground black pepper
1 small head romaine lettuce, cored and leaves separated
1 bunch arugula, trimmed and finely chopped
3-4 sprigs watercress, finely chopped
3 scallions (white and most of the green parts), thinly sliced
4 sprigs fresh dill, finely chopped
3-4 sprigs fresh mint, tough stems removed, thinly sliced
3-4 sprigs borage, coarsely chopped (optional; see Note)
1 small fennel bulb, trimmed and very finely chopped or grated
Salt
1/4 cup toasted pine nuts (optional)

Steps:

In a small bowl, whisk together the oil, vinegar and plenty of pepper. Set aside.
Stack half the lettuce leaves, roll them up and cut crosswise into thin slices. Repeat with the remaining lettuce leaves.
In a large bowl, combine the lettuce and other greens, scallions, dill, mint, borage (if using) and fennel. Whisk the dressing again and pour it over the salad. Add salt to taste, toss, and sprinkle with the pine nuts, if using. Serve at once.
NOTE: There is no substitute for borage - its sweet taste and crunchy texture are unique - but I have heard it compared to very tender cucumbers. If you like, add 1/2 cup coarsely grated cucumber to the salad.