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.

Recipe Ingredients:

Vinaigrette Dressing:
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

Salad:
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

Cooking Directions:

1. For Dressing: Combine all ingredients and mix well.
2. For Salad: Remove coarse stems from spinach. Tear spinach and leaf lettuce into bite size pieces; marinate overnight in dressing.
3. 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.
4. 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.