Mixed Greens with Tomatoes, Feta, and Olives

  1. Combine the ingredients in a serving bowl, toss well, and serve.
  2. Fresh mixed greens, once the exclusive domain of upscale restaurants, are now readily available in almost every supermarkets produce section.
  3. Often called mesclun, its also sold as spring mix or baby greens.
  4. This melange of exotic lettuces can dress up a simple meal in a big way.
  5. The per-pound price of mixed greens is high, but unless youre making a party-sized salad, you will be purchasing only a few ounces at a time.
  6. When buying them, let your eyes be a guide to their freshness.
  7. Its easy to tell when theyve had itthey lose their springy shapes and go limp.
  8. Note that the amounts given in the following recipes are meant as guidelines; no need for measuring.
  9. Mixed greens show up often in my salads.
  10. I enjoy the brisk flavors and variety of textures and colors.
  11. You need not dilute their appeal with a lot of extra ingredients.
  12. Honestly, a splash of olive oil and balsamic vinegar is enough to do them justice.
  13. But if youd like a little more embellishment, the next few recipes are my favorite ways to dress up these lively greens.
  14. What might you find in these mixes?
  15. Theres nearly always frisee, a lacy, light-green relative of endive, as well as radicchio, a red chicory well loved in Italian cuisine.
  16. Other greens that may show up are arugula, mache (also called corn salad), amaranth, and sorrel.
  17. Often an Asian green such as mizuna or tat-soi is added as well.
  18. Calories: 120
  19. Total Fat: 10g
  20. Protein: 4g
  21. Carbohydrate: 4g
  22. Cholesterol: 20mg
  23. Sodium: 343mg

baby greens, tomatoes, feta cheese, black olives, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/mixed-greens-with-tomatoes-feta-and-olives-372752 (may not work)

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