Spring Mix with Artichoke Hearts
and Roasted Garlic
EARTHBOUND FARM
10 garlic cloves, peeled
1/2 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/2 cup thinly sliced green onions
1 13-ounce can artichoke hearts, drained and rinsed, cut in quarters
3 Roma tomatoes, diced
2 cups small white mushrooms, cut in quarters
8 ounces Earthbound Farm Spring Mix
1. Preheat oven to 350°F.
2. Place garlic cloves and olive oil in a small ovenproof pan. Cover with
foil. Roast for 30 minutes, or until garlic is light golden brown. Remove
foil and let cool to room temperature. In a small bowl, mash roasted garlic
with a fork, then whisk in lemon juice, parsley, oregano and salt.
3. Combine green onions, artichokes, tomatoes and mushrooms in a bowl
and toss with half of the roasted garlic vinaigrette. Let stand for 1 hour.
4. Place spring mix in a salad bowl and toss with remaining vinaigrette.
Add marinated vegetables. Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Layered Salad with Hearts of Romaine
ANDY BOY
2 heads Andy Boy romaine hearts, shredded
2 carrots, sliced
2 celery ribs, sliced
1 red bell pepper, sliced
1/2 medium red onion, sliced
8 ounces frozen peas
1 cup mayonnaise
1 tablespoon sugar
1/2 cup grated Cheddar cheese
2 strips bacon, cooked crisp and crumbled
1. Place shredded romaine in a large bowl.
2. Layer the remaining ingredients on the romaine in the following order:
carrots, celery, bell pepper, onion and peas.
3. Combine mayonnaise and sugar. Cover the frozen peas with a thin layer
of mayonnaise mixture. Top with Cheddar and bacon.
4. Refrigerate from 1 hour to overnight. Before serving, toss all the
ingredients. Makes 8-10 servings.
Brands may vary by region; substitute a similar product.
