salad is a mixture of arugula, Belgian endive, bibb lettuce,
dandelion greens, escarole, curly endive, green-leaf lettuce,
iceberg lettuce, radicchio, red-leaf lettuce, and romaine. Fresh
young arugula lends a peppery flavor to this delicious salad mix
and is a favorite in Mediterranean countries. Belgian endive is
produced through a labor-intensive growing process known as
blanching. The Chicory root is then moved to a darker location
where the shoots are covered with sand and grown until they are
about 6 inches long and 1 ½ inches wide.
Seasoned Baked Chicken
2 skinless, boneless chicken breasts (1 pound)
European lettuce mix
carrots, peeled and shredded
teaspoons chopped fresh parsley
cucumber, peeled and sliced
green onions, chopped
olive oil dressing
Preheat the oven to 400
2. Rinse the
chicken breast in cold water and pat dry. Place in a
dish and brush or spray with oil. Sprinkle liberally
seasoning salt, paprika, pepper and poultry seasoning.
3. Bake in the
preheated oven for 10 minutes; lower temperature
° for 1 hour 20 minutes or until
no longer pink inside.
4. Slice the
chicken and cool in the refrigerator. If you are in a
set the sliced chicken on a plate in the freezer.
5. In an extra
large bowl, toss the lettuce, carrots, parsley,
and onions. Arrange sliced chicken over salad, then
with dressing or serve dressing on the side.
2 large lunch salads