Meatless Monday

Salads make a great main meal especially in hot weather. They are quick and easy to prepare and incredibly versatile. From a lightly wilted salad, a meaty salad filled with healthy protein, or a vegetarian salad of seasonal vegetables the possibilities are endless.

Choose Baby Greens as a base for your next salad. Red oak, Radicchio, Sorrel, Mizuna, Mache, Spinach, Bok Choy, Endive, Escarole, Chicory, Arugula, Mustard greens, and Swiss Chard are some of the types of greens that are often found in baby salad green mixes.

So, what are they the leaves of young plants that are harvested when the plants grow to approximately 5 or 6 inches tall. Harvesting greens early in their growing stage allows for a fuller flavor and much more tender leaf.

Baby greens organic or traditional are ready available in many combinations at the supermarket. Individual types of baby greens are more likely to be founded at local farm stands or Farmers markets.

To make your vegetarian salad interesting try different types of baby greens and add your favorite toppings or step outside your box and try different Legumes, vegetables that are in season like beets, fennel, corn, hearts of palms, artichokes, olives, Tofu,  rice crackers, sesame stixs, nuts, and fresh fruits.

Recipes
Baby Leaf lettuce, Watermelon and Olive Salad
Savory Tofu Green Salad
Mixed Green Salad with Grapefruit & Cranberries
Baby Greens with Toasted Garlic Chick pea Croutons

Resources
Nutritional information for salad greens
How to Grown Organic Baby Greens


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