It's Salad Season
Posted: Tuesday, June 1, 2010
Salads are part of most of our diets anytime of the year but are enjoyed even more as the weather gets warmer and our tastes change to include lighter foods. The Produce Department is always brimming with fresh greens to create a crisp salad, and part of the offerings now include our newly introduced Kowalski's Signature Salad Greens and Dressings.
Our collection of salad greens is available in convenient resealable containers so you can take out just enough for a single salad and save the rest for later. All are organic and include Baby Spinach, Baby Romaine, Spring Mix and 50/50 Blend (Spring Mix and Baby Spinach).
Pair any of these greens with Kowalski's Salad Dressings, available in the salad dressing section of the Grocery Department. Choose from Italian Vinaigrette, Balsamic Vinaigrette, Peppercorn Ranch, Creamy Caesar, Raspberry Poppy Seed and Citrus Vinaigrette.
We have combined our signature dressings and fresh greens to give you recipe ideas for salads to enjoy throughout spring and summer. It is a healthy way to get your five-a-day, and you can be assured of the highest quality and freshest product available because it has our name on it!
Types of Salad Greens
1 & 4. Leaf Lettuce
Red leaf and green leaf are the most common varieties. This type of lettuce grows in a loose rosette shape, not a tight head. The ruffled leaves are the most versatile because their texture is soft yet still crunchy. Their flavor is mild, but not bland.
The tight heads of purple leaves streaked with prominent white ribs give a slightly bitter flavor to salads.
With a mildy spicy flavor, the stalks are quite tough and must be removed one at a time.
5. Iceberg Lettuce
Iceberg is the best known variety of crisp head lettuce and is shaped in a round, tightly packed head. Its high water content makes iceberg especially crisp and crunchy.
6. Curly Endive
The bright green leaves are curly and jagged and form a loose head. Their flavor is usually fairly bitter. The inner leaves are generally more tender.
Flat-leaf spinach is usually tender and moist with stems and leaves that have a somewhat sweet flavor. It can be used as is in salads or as a cooking green.
Also called "rocket", this tender, dark green leaf is faintly peppery in flavor. More mature leaves are hotter than small, young leaves. Arugula bruises and discolors easily. Keep stemmed leaves whole or tear just before using.
Escarole has smooth, broad leaves bunched together in a loose head. With its long ribs and softly ruffled leaves, it looks like leaf lettuce, but has a more intense flavor.
10. Romaine Lettuce
The leaves of this lettuce are long and broad at the top. The color shades from dark green in outer leaves to pale green in the thick, crisp heart. With a crunchy texture and earthy flavor, romaine is essential in Caesar salad, when the greens must stand up to a thick, creamy dressing.
Spring/Summer Salad Recipes
Spinach, Watermelon and Blueberry Salad
In large salad bowl, toss 1 container Kowalski's Baby Spinach, 3 cups cubed seedless watermelon, 1/2 pt. blueberries, 2 thin slices red onion separated into rings and 1/2 cup crumbled feta cheese with Kowalski's Citrus Vinaigrette Dressing.
Layered Cobb Salad
In large clear glass salad bowl, layer 1 container Kowalski's Baby Romaine, grape tomato halves, 1/2 English cucumber sliced, 6 peeled and sliced hard cooked eggs, 1/2 pkg. cooked and crumbled bacon, 6 oz. can small pitted black pearl olives, 1 lb. Kowalski's Natural Path Oven Browned Turkey Breast cut into cubes, 1/2 cup chopped red onion and Kowalski's Peppercorn Ranch Dressing.
Citrus Grilled Chicken and Greens Salad
In large salad bowl, toss 1 container Kowalski's Organic Baby Romaine, 2 Kowalski's Grilled Chicken Breasts cut into strips, 1 (6 oz.) pkg. snow peas, 1 cup Kowalski's Roasted and Salted Cashews, 1/2 cup julienne-cut Kowalski's Dried Mango Slices, 1 cup sliced strawberries and 3 red onion slices separated into rings with Kowalski's Citrus Vinaigrette.
Chicken Caesar Pasta Salad
In large salad bowl, toss 1 (16 oz.) pkg. cooked fusilli pasta, 3 cups cubed Kowalski's Grilled Chicken Breast, 2 (6 oz.) jars marinated artichoke heart quarters - drained, 1 container Kowalski's Baby Romaine, 1 cup shredded Parmesan cheese, 1/2 cup pitted black pearl olives, 1/2 cup chopped red onion and 2 cups croutons with Kowalski's Creamy Caesar Dressing.
BLT Pasta Salad
In large salad bowl, toss 1 (16 oz.) pkg. cooked penne pasta, 1 pkg. cooked and crumbled apple wood smoked bacon, 1 container grape tomatoes, 1/2 cup diced red onion, 1/2 cup shredded Parmesan cheese, 1 container Kowalski’s Baby Romaine and 1 (5 oz.) pkg. Kowalski's Croutons with Kowalski's Peppercorn Ranch Dressing.
Strawberry Spring Mix Salad
In large salad bowl, toss 1 container Kowalski's Organic Spring Mix, 1 cup sliced strawberries, 1 shallot cut into rings and 2 tbsp. toasted pine nuts with Kowalski's Balsamic Vinaigrette Dressing.
On large platter, arrange 1 container Kowalski's Baby Romaine; top with 1/2 sliced English cucumber, 1/2 small red onion very thinly sliced, 15 grape tomatoes cut in half, 2 tbsp. rinsed capers, 30 pitted kalamata olives, 2/3 cup crumbled feta cheese and 1/2 cup Kowalski's Balsamic Vinaigrette.