Ingredients
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)
Preparation
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. 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. Chop your bell peppers into small pieces about 1/4 inch or so then add them to the bowl Slice your cherry tomatoes in half on a bias and add them to the bowl If you are going to use a poblano chop it roughly and add it Add your prepared starch to the bowl Toss until mixed, then cover and refrigerate for an hour and serve with your grated cheese on top.
