Spring Green Salad
Marinated spring greens topped with a composed arrangement of sliced hard-boiled eggs, julienned red bell pepper, alfalfa sprouts, sliced mushrooms, crumbled gorgonzola, and slices of baby Swiss and cheddar cheese.
1 cup olive oil
3 tablespoons red wine vinegar
1/4 cup lemon juice
2 egg yolks
2 teaspoons poppy seeds
2 teaspoons ground thyme
2 teaspoons powdered sugar
1 teaspoon ground marjoram
1 teaspoon whole tarragon
1 teaspoon salt
Dash cayenne pepper
Dash white pepper
1/2 pound spinach, fresh, washed
1/2 head green leaf lettuce, washed
1/2 head iceberg lettuce, washed, torn into bite size pieces
1/4 head leaf lettuce, red or green, washed
1 large egg, hard-cooked, chopped
1 tomato, sliced and cut into cubes
1 red bell pepper, julienned
2 ounces alfalfa sprouts, washed
5 ounces Enoki mushrooms, cut 1 inch from top, or fresh mushrooms, cleaned and sliced
2 ounces Wisconsin Gorgonzola cheese, crumbled, or any Wisconsin Blue cheese
1 1/2 ounces Wisconsin Baby Swiss cheese
1 1/2 ounces Wisconsin Medium Cheddar cheese
- For Dressing: Combine all ingredients and mix well.
- For Salad: Remove coarse stems from spinach. Tear spinach and leaf lettuce into bite size pieces; marinate overnight in dressing.
- Combine marinated greens with iceberg lettuce. Place one leaf as a base on plate. Top with marinated greens. Top salad greens with nicely arranged eggs, tomatoes, peppers, alfalfa sprouts, and mushrooms.
- Carefully arrange crumbled Gorgonzola cheese and attractively cut Baby Swiss and Cheddar cheeses on each plate.
Makes 6 servings.
Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.