lime juice, divided 2 cups torn romaine lettuce or
baby mesclun greens
Not exact matches
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups
mesclun (mixed
baby salad greens — about 2 ounces)
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell)
baby Romaine or
mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
Use a variety of greens, including romaine, mixed greens,
mesclun mix, arugula,
baby spinach, Boston lettuce, and watercress.
Walk into most grocery stores these days and you'll find bags upon bags of
mesclun mixes and delicate
baby greens.