2-3 cups Lettuce leaves, torn into pieces
½-1 cup Arugula leaves, chopped
¼ cup Scallions, chopped
Toss the vegetables together in a large bowl. Add some chopped carrots or snap peas if you wish. Dress with one of the following salad dressings. Serves 2-4.
Basic Salad Dressing (cold): 4 TBSP Olive oil, 1 TBSP vinegar (we like cider vinegar), ½ TSP prepared mustard. Mix ingredients together and pour over greens.
Bacon Mushroom Dressing (warm): Fry 2-3 slices of bacon. Remove from skillet. Saute ¾ cup sliced mushrooms in the bacon fat until soft, 8-10 minutes. Pour mushrooms and bacon fat over the greens hot. Top with the bacon, crumbled, and some grated Parmesan cheese.