Greens Restaurant prides itself on the innovative use of fresh vegetables, fruits, and herbs. All of this freshness finds full expression in the wealth of salad recipes in Fields of Greens.
The Leafy Greens recipes leverage all kinds of lettuces – romaine, radicchio, arugula, chicory, Belgian endive, watercress, escarole, and spinach, to name a few. They’re paired with an assortment of vegetables and tossed in a wonderful collection of vinaigrette dressings. While I’m unlikely to make exact replicas of these dishes in the future, I’ll keep the dressings in our salad line-up. My favorites: Spinach Salad with Tangerines, Red Onions, and Sesame-Ginger Vinaigrette and the Figs and Melon with Orange Vinaigrette.
The beans and grains salads combine the lightness of the grains with flavorful beans and seasoned dressings. The Spicy Black Beans with Chilies and Lime will be a staple in our household.
We also enjoyed the marinated vegetable salads. The Spring Vegetables with Meyer Lemon Vinaigrette tops our list.