This colorful salad is a delightful blend of flavors. Spicy greens are available at supermarkets, natural food stores, and farmers’ markets. Examples are arugula, mizuna, watercress, radicchio, red mustard, or Belgian endive. You can also use a prewashed salad mix that contains these greens.
Mixed spicy greens
6 Cup (96 tbs)
1 , diced
1 , seeded and sectioned
Apple juice concentrate
2 Tablespoon (Raw Ones)
Ground black pepper
Wash the greens and pat dry or dry in a salad spinner. Tear any large leaves into bite-size pieces. Place in a bowl and add the pear and tangerine.
To make the dressing, combine the vinegar, apple juice concentrate, and salt in a jar. Just before serving, shake the dressing and pour it over the salad. Toss gently to mix. Divide the salad among individual serving plates and sprinkle with the pine nuts and pepper.
Salad of Spicy Greens with Fruit and Pine Nuts is best served immediately. If you need to make the salad in advance, store the greens and fruit separately in covered containers in the refrigerator for up to 3 days. Toss with the dressing and garnish with the pine nuts and pepper just before serving.
Now for a green salad! This dish is going to be a bit different than your normal preparation. This salad calls for the use of “spicy greens.” The salad also has a mix of fruits, giving it that perfect blend of spicy and sweet. Watch Katherine as she shows you how to prepare this great looking salad.