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Today’s column is about leafy greens. There are so many different kinds of greens that we can choose from to make a good salad. You can use packaged mixed greens or just one or two of your favorites. Adding other ingredients to the salad makes a perfect salad to serve  with a meal. We like romaine, leaf lettuce (red or green), iceberg, cabbage (red or green) Swiss chard, spinach, Boston, Bibb and beet greens. I bet you like some of the same. We don’t care for escarole, watercress, arugula, curly leaf, Belgian endives, mustard greens (I like my mustard in a squeeze bottle) and tender young dandelion leaves (I’ll skip that).

It’s leafy green salads with a few other ingredients, you favorite salad dressing and a sprinkling of cheese, nuts, sunflower seeds, etc.

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This recipe is a bit putzy but it’s worth the time spent.

MIXED GREENS WITH FRIED CHEESE
1-5-1/z oz. pkg. Colby Monterey Jack cheese (from eight ounce block)
2 T. Italian dressing
1/4 c. Italian-style dry bread crumbs
6 c. bite-size pieces of mixed salad greens
1/4 c. Italian dressing

Cut cheese block crosswise into 12 1/4 inch slices, 2-1/2x1 inch. Place 2 T. of dressing and the bread crumbs in separate small shallow bowls. Dip cheese slices into dressing, then coat completely with bread crumbs. A fork works well to turn them. Set aside on waxed paper. Spray 10 inch non-stick skillet with cooking spready; heat over medium heat. Add cheese slices to skillet cooking 1-2 minutes. Gently turn once, until light golden brown and cheese is slightly warm. Do not overcook or cheese will melt.
Toss salad greens and 1/4 c. dressing together; divide among four plates or salad bowls. Top each salad with three pieces of cheese. Serve immediately. Makes four servings.

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CONFETTI SALAD
6 c. packaged salad greens
1/2 c. shredded red cabbage
1-2-1/2 oz. can sliced black olives, drained well
1 small red onion, halved and sliced
1/2 c. each, diced sweet red and yellow pepper
1 c. shredded mozzarella cheese
1 to 2 c. ranch salad dressing

In a large bowl, combine all ingredients except dressing. Chill in fridge for 30 minutes. When ready to serve, gently mix cheese and dressing into salad. Makes eight to 10 servings.
Note: You can make this salad a couple hours ahead of time and refrigerate.

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FIESTA MIXED GREENS
Salad:
4 c. packaged torn salad greens
1 large tomato, seeds removed, chopped
1 medium sweet yellow pepper, diced in 1/2 inch cubes
2/3 c. green stuffed olives
1-9 inch rib celery, diced 1/2 inch pieces
1 green onion, thinly sliced, including green tops

Dressing:
1/4 c. olive oil
2 T. plus 1-1/2 t. white wine vinegar or cider vinegar
1 T. salsa
1/8 t. each, garlic salt, dried oregano, dried cilantro or parsley flakes, ground cumin and pepper

In a salad bowl, combine salad ingredients. In a jar with a tight fitting lid, combine dressing ingredients; shake very well. Just before serving, shake dressing again and fold into salad. Serve immediately. Note:  You can make the salad ingredients ahead of time and chill for 30 minutes.

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ITALIAN SPINACH SALAD
1-6 oz. pkg. fresh baby spinach
1 green onion, thinly sliced, tops included
1 hard-cooked egg, chopped
3 strips bacon, cooked until crisp, drained patting off grease with paper towel, crumbled
3 T. zesty Italian dressing
2 T. shredded Parmesan cheese

In a large salad bowl, combine first four ingredients. In a small microwave safe bowl, heat salad dressing on three percent power for 10-20 seconds or until warm. Drizzle over salad and stir gently to coat. Sprinkle with cheese. Makes four servings.
Note: Any of your favorite greens that I’ve mentioned can be substituted for the packaged salad greens. Make certain you use the measured amount of greens that you are substituting and tear them in bite-size pieces. I am told that it is improper to cut your greens with a dinner knife if the pieces are too big when eating a green salad. Hmmmm... guess we’ll just have to open our mouths wider. Bud’s dad would say, “You won’t have any trouble with that, Al.”

Thought for the Day: If you go back to your old hometown, you may find it wasn’t the old home you missed but your childhood.

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