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Iceberg lettuce
Romaine Lettuce
Cucumbers
Tomatoes
walnuts
raisins
Croutons

Topped with grated cheese then, drizzled with Olive oil and Balsamic Vinegar

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Romaine hearts chopped up
Baby field greens
Whole cherry tomatoes
Cucumbers
Sliced green olives – I LOVE olives, haha
Feta cheese

I make my own dressing with:

Good extra virgin olive oil
Juice of one lemon and one lime
Garlic
Kosher salt
Pepper
Parsley
And a sprinkling or parmesan

Whisk together, then pour it over the salad. Add salt to taste if the citrus is a little too sour for you. Enjoy!

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1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

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Baby Mix Green Salad with Fennel bulb, Radish, Orange section, Tomatoes and Balsamic Vinegrette

baby mix
1 Fennel bulb, thinly sliced. put it in ice water, set aside (this will make the fennel crunchy)
Radish, thinly sliced
Orange, sectioned
Tomatoes, sliced
-Throw ice water and dry fennel in kitchen towel.
Put baby mix green in a salad bowl, scatter the rest of the ingredients then add vinegrette. Toss before serving.

Vinegrette : Olive oil, Balsamic vinegar, stone ground mustard, salt, pepper and a touch of apricot sauce (optional)
Mix well.

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