Give your greens a squeeze for more tender salads

This week I tried a new technique for making kale. It really made the kale taste good and took away the rough texture.

Here's the link to the full article: http://www.examiner.com/article/give-your-greens-a-squeeze-for-more-tender-salads 

http://www.examiner.com/article/give-your-greens-a-squeeze-for-more-tender-salads 

Cool down with some spicy cucumber salad

A new article posted on Examiner.com shows you a spicy, sweet way to eat your cucumbers:

http://www.examiner.com/article/cool-down-with-some-spicy-cucumber-salad

Spring greens - Creating your own dressing

I received my first CSA box today and I was a little bit disappointed. With the cold spring we've had, I shouldn't have been surprised to see so many greens. I received salad mix, spinach, kale, bok choy, radishes and turnips.

With those ingredients, there were a lot of salads in my future. More than I was sure I could eat. But it did inspire me to try a new salad recipe: Spinach and Radish Salad with Sesame. I used my salad mix because I knew it would wilt the fastest. The light salad mix was the perfect backdrop for the dressing which was a mix of soy sauce, rice wine vinegar and sesame oil.

I actually didn't have any rice wine vinegar so I used white wine vinegar instead. When you're making dressing at home, you can do the same type of substitution. Any vinaigrette is made up of basically three types of ingredients.

You can find that post on Examiner.com or by clicking this link:  Make your own healthy vinaigrette without hitting the (store-bought) bottle