MIXED FRESH GREENS WITH CURRIED DRESSING

2 quarts fresh assorted greens
2 Tbsp. white wine vinegar
1 Tbsp. vermouth
1 scant Tbsp. Dijon mustard
1/4 tsp. soy sauce
1/4 tsp. ground cumin
1/2 tsp. curry powder
1 tsp. sugar
1/4 tsp. freshly ground pepper
1/3 c. vegetable oil

Optional: 1 diced apple, 4 chopped scallions, 1/3 c. dry roasted peanuts, 1 Tbsp. toasted sesame seeds, 1/4 c. raisins

Wash, dry, and tear greens into bite-sized pieces. Combine remaining ingredients in a jar and shake well. Pour into salad bowl. Place greens in salad bowl on top of dressing, but do not toss. Cover bowl tightly with plastic wrap; refrigerate an hour or so. Just before serving, add any or all of the optional ingredients and toss. 6 servings.

(Recipes from a Kitchen Garden)

SALAD GREENS WITH CHINESE SALAD DRESSING

1/3 c. sesame or olive oil
1 tsp. minced garlic, pressed to a paste
1-2 tsp. grated fresh gingerroot or 1/4 tsp. powdered ginger
dash of cayenne
2 Tbsp. fresh lemon juice
1 tsp. sesame seeds
1 Tbsp. chopped scallion
salad greens (any of the greens in your box)

Mix all ingredients; toss with salad greens (also good with bok choy, snow peas, or cucumbers). Makes about 1/2 cup dressing.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)