Salad lovers may be sad to hear the news that mesclun mix for salads could be more difficult to find pretty soon. Most of these greens, which thrive in the winter, grow in Arizona. Normally, this growth system is reliable, but this particular season has been damper than normal. The excess moisture has given way to the growth of mildew, which means that several farmers have had to pull the greens from the ground and throw them away. The same is true for growth in California, which is usually a trusted source of lettuce.
This mans that there will likely be a shortage of the salad mix for no shorter than two weeks. In the meantime, kale salads can take the place of salads that require mesclun greens. Here are a few tasty ideas to try.
Kale salad with crunchy cashews is a satisfying and healthy way to get your daily dose of greens. You can place the cashews on a baking sheet, spray with oil, and add your favorite seasonings, or oil the cashews and roll them in seasoned rice flour before placing them in the oven for a few minutes. Add fruits like dried cranberries or peaches to the salad to balance the bitterness of the kale, and drizzle with an olive oil-based dressing for a salad that works great as a small meal or a side dish.
You can even make caesar salad with kale instead of lettuce. Add all your favorite ingredients and opt to make your own gluten free croutons if you’re avoiding wheat. This salad goes great with your favorite pasta dish and a glass of white wine.
If you prefer a warmer salad, add quinoa to steamed and seasoned kale. Additional vegetables like squash and brussel sprouts make the dish tastier and even more nutritious. You can even add sun-dried tomatoes for an earthy, meat-like flavor if you want to keep the salad vegetarian.
For more ideas for tasty kale salads to prepare while you wait to get your next bag of mesclun greens, visit www.huffingtonppost.com.