The greens are growing wildly in my garden, the spinach is getting munched up as soon as the leaves are as big as half dollars. Soon, I will be buried in salad greens from the crunchy and mild butter crisp lettuces at the farmers markets, to the mix of lettuces and other cutting greens in my garden. Add in the mustard greens and dill that grow everywhere in my yard now and I'm set to eat as much salad as I can handle. The only way that is going to happen is if I have great dressings constantly on hand. This is key. I mean, I love a spot of salad with every little thing, but if I have to make dressing every time or suffer through another bland canola oil based bottle of store bought dressing (for $5 bucks, no less), then there is no way this massive influx of greens will get eaten. Some will inevitably end up a slime project in the bottom of my crisper.
