Two Recipes Using Salad Greens

on November 26, 2006

The wide variety of greens at most grocery stores offers the opportunity to add flavor to main dishes and salads. Dark-colored greens, such as arugula, mache, endive, mustard and kale, are loaded with potassium, vitamins and antioxidants. They provide flavor, in addition to crunch and texture, to any dish.

Arugula punches up the flavor of Jo Ann Geary’s Shrimp with Arugula and Penne Pasta. “As a registered nurse living in Manhattan with a miniature galley, I created simple healthy dishes that could be made in one or two pots, including this delicious combination,” says Geary, now a resident of Whispering Pines, N.C. The warm pasta slightly wilts the arugula when the two are folded together and brings out the peppery flavor of the greens.

The Tuscan Cranberry Almond Salad recipe submitted by Nancy Rens of Prescott, Ariz., provides an opportunity to experiment with different salad greens. Rens suggests using a bagged spring mix and American blend (romaine, iceberg, cabbage, carrots and radishes), but any combination of flavorful greens—endive, escarole, baby romaine, radicchio, red leaf lettuce—can be used.

As always, American Profile looks forward to receiving and publishing your favorite recipes—and sharing them with our millions of readers across the nation.

Found in: Food