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Add summer flavors to your winter meals

January 28, 2011|Scott Anderson | Culinary Passion

This is a colorful summer salad, but with fresh ingredients available all year-round you can make this all-natural healthful salad anytime of the year. I like to change up my salad greens at times and incorporate green leaf, red leaf, spinach, frislee, escarole and romaine into the mix. I wish that many would move away from the traditional iceberg lettuce and into using fresher more nutritious greens like the ones I listed earlier. Iceberg certainly has the crunch, but it's like eating ice, there is little if any nutritional value in iceberg lettuce. So give this salad a try and you will be surprised with how well you'll like the difference in using fresh mixed greens. ????? Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Mesclun salad with clementines 1 small head red leaf lettuce, torn into bite sized pieces 1 small head green leaf lettuce, torn into bite sized pieces 4 cups fresh spinach leaves, stems picked off and torn into bite sized pieces 1 medium red onion, sliced thin 2 clementines (you can substitute 2 small cans mandarin oranges, drained) 1/4 cup Sucanat (Sugar Cane Natural) 1/2 teaspoon salt 1/2 teaspoon dry mustard (or 1 teaspoon Dijon mustard) 1/2 teaspoon paprika, sweet mild 1/2 teaspoon celery salt 1/2 cup grapeseed oil 1/2 cup red wine vinegar Mix red leaf lettuce, green leaf lettuce, spinach leaves, onion, clementines in a large salad bowl, reserving several onion slices and separated clementines segments for garnish. Combine Sucanat, salt, dry mustard, paprika, celery salt, grapeseed oil and red wine vinegar in a blender or mixing bowl; blend or mix well. Add about half of the dressing just before serving; toss well. Garnish with reserved clementines and red onion slices. Cook's note: To make this salad into more of a meal, add sliced grilled chicken breast, some fresh sliced strawberries or whole raspberries and blackberries. I like to add fresh croutons and toasted pine nuts or sunflower seeds to give it a nice crunch.

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