How to Make a Tasty Green Salad
Fruit and Goat Cheese Add Color and Taste
Jul 29, 2009 Sapna Nayyar-Pellicane
The Encyclopedia of Food and Culture says that the Greeks and Romans enjoyed eating meals of raw vegetables dressed with vinegar and herbs, according to a 2009 article on salads, published on Answers.com. Although they did not use the word, "salad," the Greeks and Romans were essentially eating what is today known as salad, says the 2009 article on Answers.com. They enjoyed these meals because they did not require much preparation and they were easy to eat and digest, the 2009 article adds.
Green salads have a good reputation for nutrition but can be bland if eaten by themselves even with a light salad dressing, such as a fruit vinaigrette flavor. Adding other raw vegetables does not always lessen the sometimes-bland taste of salads. However, one needs to be careful with the kind of additional ingredients used. For example, adding fried chicken, especially in large quantities, would definitely reduce the nutritional value of even the freshest greens. Chopped fruit therefore adds color and a juicy taste without affecting the nutritional value of the salad. Small amounts of cheese also add a tangy taste and creamy texture while keeping this simple dish guilt-free.
Salads in general are easy to fix even for people who do not have the time, inclination, or ability to cook. They can be eaten for lunch or dinner or even as a precursor to a hearty brunch. They are also visually appealing since the vegetables and fruit used are of different colors. They can appeal to even the fussiest eaters. They are nutritious as long as heavy dressings are not used and as long as fattening ingredients are not added to the mix at least in large quantities.
This recipe will make use of spinach or arugula leaves, chopped pears, raspberry vinaigrette dressing, and small amounts of goat cheese, and will therefore be a good mix of textures and flavors, combining the nutty and slightly bitter taste of the greens with the sweetness of the pears and the creamy, tangy taste of the goat cheese.
Ingredients & Preparation Tips
- Arugula or spinach leaves should be firm and bright green as indicators of freshness. They should be washed and drained thoroughly before preparation even if the packet indicates that they were already washed. The expiration date is crucial.
- Pears should be soft but firm and golden yellow in order to ensure ripeness.
- Goat cheese can be obtained from most groceries and convenience stores. It should be firm, white, and odorless. The expiration date should be checked.
- Vinaigrette-based salad dressing of any fruit flavor can be used, such as strawberry, raspberry, or even papaya. The individual should note the expiration date here also.
- All these ingredients should be refrigerated as soon as possible until the individual is ready to make the salad.
Arugula Salad with Chopped Pears and Goat Cheese
Ingredients:
- 2 bags (2 cups) arugula leaves or fresh baby spinach leaves, rinsed, drained, and patted dry with a napkin
- 2 pears, washed and chopped
- 1 packet (1 cup) of grape tomatoes, washed (optional)
- 1 slab or triangle of goat cheese, coarsely chopped
- 1 teaspoon of raspberry, strawberry, or papaya vinaigrette
Directions:
- Mix the salad leaves with the chopped pears.
- Top with the coarsely chopped goat cheese and the salad dressing.
- Serve chilled or at room temperature with dinner rolls, crusty bread, soup, or pasta.
This light and refreshing salad serves 2.
Green salad is tasty as well as nutritious
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Green salad appeals to the eyes and the palate
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