The Salad Days

• General Green, such as red leaf lettuce
• Tender Green, such as Spinach
• Bitter Breen, such as cabbage, or raddicio, or arugula
• Bell Peppers, 1 Green, 1 Red, 1 Yellow or Orange
• Onions or onion variants, approximately 1/2 cup chopped
• Mushrooms, 1 cup, sliced thinly
• Cherry Tomatoes, 1-1.5 cups, sliced in half on a Bias
• Starch of your choice, about 1 cup after preparation
• Cheese, I like to grate parmesan onto the salad when I serve it but you can use any cheese you like it adds both flavor and texture, if not grated cube it very small and use about 1/2 a cup.
• Poblano Peppers, chopped (optional)

1. Wash your greens, then cut them into appropriate sizes. The amounts you use will depend on how many you are making the salad for, but you want to fill about 2/3 of your bowl with your greens, and you want about half your general green, 1/4 of your tender green and 1/4 of your bitter green.
2. Chop your onions very fine, then sweat them in a medium heat pan with salt and pepper, once the sweat occurs, add your starch to take flavoring. If you like hot foods as I do you can add a finely minced hot pepper as well.
3. Chop your bell peppers into small pieces about 1/4 inch or so then add them to the bowl
4. Slice your cherry tomatoes in half on a bias and add them to the bowl
5. If you are going to use a poblano chop it roughly and add it
6. Add your prepared starch to the bowl
7. Toss until mixed, then cover and refrigerate for an hour and serve with your grated cheese on top.

general green, tender green, bitter, bell peppers, onions, mushrooms, tomatoes, starch, grate parmesan, peppers

Taken from www.epicurious.com/recipes/member/views/the-salad-days-50079719 (may not work)