Salads: lettuce consider our options

Many of you know about the lettuce shortage currently going on. Wet weather in California has affected the production cycle, causing stores to either be out of lettuce, or have it at a much higher price, even if the quality of what is available has dropped. Affected the most is romaine, though iceberg has gone up in price as well. Spinach is doing okay though. Butter and red leaf lettuce are also in short supply right now too.

We've had more tolerable weather in the last few weeks. For those with enclosed growing areas, growing your own lettuce is easy to do, and you've likely been able to harvest some by now, though they are not mature greens. If you like salads, it certainly is an easy way to get over the price spikes currently going on in the market.

MIXED GREEN SALAD

• 3 ounces fresh greens, about 6 cups
• 1/2 head radicchio, cored and sliced
• 1 cup diced fresh green beans
• 1 tomato, chopped
• 1 can red kidney beans
• 1/2 large lemon, zested and juiced (about 1 tablespoon juice)
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste

In a large bowl, toss the greens with the radicchio, beans and tomato. Toss with the lemon zest, oil and seasonings. Chill well before serving.

SPINACH SALAD

• 3 pounds spinach, washed, stemmed, cut into bite sized pieces, chilled
• Salt to taste
• 1 garlic clove, peeled
• Juice of 2 lemons
• 1 cup olive oil
• Pepper to taste
• 6 eggs, hard cooked, cut into wedges
• 1 pound red onion, sliced thin

Sprinkle to bottom of a salad bowl with salt and rub with garlic. Add the lemon juice and olive oil and chill the bowl. When ready to serve, add the spinach and sprinkle with pepper. Garnish with egg and red onion. Toss lightly.

PEA SALAD

• 8 eggs
• 8 slices bacon
• 2 heads Romaine lettuce, torn into bite size pieces
• 2 cups fresh peas, blanched
• 2 cups mayonnaise
• 2 to 3 tablespoons skim milk
• 3 tablespoons sugar
• 3 cups shredded Cheddar cheese

Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours before serving.

ZUCCHINI SALAD

• 1 (1 ounce) package dry onion soup mix
• 1/2 cup white wine vinegar
• 3/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/3 cup vegetable oil
• 2/3 cup cider vinegar
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 7 small zucchinis, thinly sliced

In a mixing bowl, soak onion soup mix in wine vinegar. Combine sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.

CARROT SALAD

• 8 carrots, shredded
• 2 apples, peeled, cored and shredded
• 2 tablespoons lemon juice
• 4 tablespoons honey
• 1/2 cup blanched slivered almonds
• 1/2 cup chopped raisins
• Salt and pepper to taste

In a bowl, combine all ingredients. Toss and chill overnight before serving.