Spring greens make a tasty salad

Now that spring is here, there’s no excuse for not eating your greens. Arugula, endive, radicchio and other varieties now at their freshest are a great way to start out the new season.

Radicchio-spinach salad

6 cups baby spinach

1 head radicchio, torn

2 cups fresh raspberries

1/2 cup raisins

1/4 cup walnut halves

1/4 cup thinly sliced red onion

1/4 cup minced fresh mint

3 tablespoons lime juice

2 tablespoons olive oil

2 teaspoons honey

1/4 teaspoon salt

1/2 cup crumbled feta cheese

In a large salad bowl, combine the first seven ingredients. In a small pan, combine lime juice, oil, honey and salt. Cook and stir until blended and heated through. Immediately pour over salad. Toss to coat. Sprinkle with cheese. Serves 12.

Radicchio is a leaf chicory and has a bitter, spicy taste.

Watercress salad

2 bunches watercress, thick stems removed

1 15-ounce can whole beets, drained and thinly sliced

4-5 tablespoons Italian vinaigrette

1/2 cup crumbled feta cheese

Toss the watercress and beets with the dressing. Sprinkle with the cheese. Serves four.

Watercress is an aquatic plant with a peppery flavor.

Arugula salad

4 cups arugula leaves, rinsed and dried

1 cup cherry or grape tomatoes, halved

1/4 cup pine nuts

2 tablespoons olive oil

1 tablespoon rice vinegar

salt and pepper to taste

1/4 cup grated Parmesan cheese

Mix vegetables and nuts with dressing made from olive oil, vinegar, salt and pepper and Parmesan cheese. Makes four servings.

Arugula has a little spice to it, described as a peppery-mustard taste. It’s also known as rocket.

Endive and avocado salad

5 endives

1 avocado, chopped into chunks

4 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

6 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon ground pepper

Make a V-shaped cut in the bottom of each endive to remove the bitter core. Quarter them lengthwise and cut the larger leaves in half crosswise. Then tear into bite-size pieces. Make the dressing by beating the vinegars into the olive oil with a fork. Add seasonings. Toss with endive and avocado. Serves six to eight.

Endive is a member of the chicory family and has a nutty taste with a slight bitterness.