The arrival of true spring salad greens is always an exhilarating moment. After a long winter's yawn, the delicate leaves signal the start of lighter, more healthful meals.
Spring greens — usually a combination of mizuna, tatsoi, red oakleaf, sorrel, arugula and frisee — used to show up only at high-end restaurants but recently has become a year-round staple in supermarket produce aisles.
Spring greens with fennel and herbs is a fresh, clean-tasting combination of greens and fresh herbs. Adding fresh herbs has its perks: Tarragon contains terpene, a phytochemical that helps to stimulate cancer-protective enzymes, and parsley contains powerful antioxidants that stimulate the immune system.
Fresh green beans are low in calories, fat and sodium but high in fiber, vitamins A and C and potassium, while a blush of red radish adds eye appeal.
Fennel adds a lovely bite. It's rich in vitamin A and contains fair amounts of potassium, phosphorous and calcium.
Finally, a homemade vinaigrette gives this salad a sprightly finish. Why make your own when the produce department is brimming with bottled and jarred concoctions? Only you can eliminate added preservatives.