Who needs pre-packaged greens when you can take a minute more to create a delicious and healthy meal? We also have the perfect accompanying dressing recipe!
Anyone can make a salad. That’s why we decided to ask someone who really knows what they’re doing when it comes to healthy eating from fresh ingredients.
Jo Marie Scaglia has been in the business of fast-casual, healthy food since she founded The Mixx in 2005. Here’s her personal recipe for a quick and delicious spring mix salad with zip.
White Gold Salad (serves 4-6)
Endives provide a low-calorie base for this salad but still pack a whopping amount of vitamins A and K and folate. Heart of palm and asparagus liven up the texture.
- 2 bulbs Belgian endive
- 2 bulbs (small) fennel
- 1 lb. asparagus (green, white or purple)
- 16 oz. heart of palm
- 1 bunch watercress
- 1 radicchio (small)
- Pinch of sea salt and pepper
- 4 oz. shaved Parmesan cheese
Blanch asparagus and chill in ice bath. Set aside. Separate endive, and slice fennel, heart of palm and radicchio. Assemble asparagus and endive in fan pattern on serving plate. Toss fennel, heart of palm, watercress and radicchio in bowl and place on plate. Drizzle tarragon-Dijon vinaigrette over plate, and garnish with shaved Parmesan. Salt and pepper to taste.
- 10 tbs. extra virgin olive oil
- 2 tbs. fresh tarragon, chopped
- 4 tbs. white wine vinegar
- 2 tbs. Vidalia onion, minced
- 1 tbs. Dijon mustard
- 2 tbs. organic cane sugar
- Pinch sea salt and pepper
Combine vinegar, mustard, sugar, salt, pepper and tarragon in food processor until blended. Add olive oil until emulsified. Add chopped onion and pulse a couple of times.