Plan Ahead: Rinse arugula, spinach and romaine ahead of time. Store separately. Keep cold. Chop the vegetables ahead of time and keep cold separately. Chop nuts and keep separate as well. Prepare grapes ahead of time.
3 cups arugula or mixed greens
3 cups romaine, rinsed and chopped
Fresh ground black pepper
¼ cup EACH - red, green and yellow Bell peppers diced
¼ cup cocktail peanuts (roasted and salted)whole
½ cup green or red grapes, cut half
1 crisp apple, skin on, diced Honey
1. On a medium size platter or a medium size shallow bowl, spread out the arugula. Lightly sprinkle with coarse salt, fresh ground black pepper, and dried ginger. Sprinkle on the diced bell peppers. Drizzle with honey. This is the first of 3 layers. 2. Spread out the spinach. Lightly sprinkle with coarse salt, fresh ground black pepper and ground ginger. Sprinkle on the nuts. Drizzle with honey. 3. Spread out the romaine. Lightly sprinkle with coarse salt fresh ground black pepper and ground ginger. Sprinkle on the raisins, grapes and apple. Drizzle with honey. 4. Drizzle with lemon juice and olive oil. Serve immediately.
Serve with: Warm Nann bread page 239, Artisan Beer Bread page 247.
Variations: The key to this salad is the 3 different kinds of lettuce and the nuts. Use what you have on hand. Butter lettuce is a nice substitute. Pecans and pistachios are a nice variation as well. Add chopped cilantro and mint to the greens for more flavor, if desired. If using carrots cut in half, steam, then dice. Add diced kiwi, tomato or avocado.