European salad is a mixture of arugula, Belgian endive, bibb lettuce, dandelion greens, escarole, curly endive, green-leaf lettuce, iceberg lettuce, radicchio, red-leaf lettuce, and romaine. Fresh young arugula lends a peppery flavor to this delicious salad mix and is a favorite in Mediterranean countries. Belgian endive is produced through a labor-intensive growing process known as blanching. The Chicory root is then moved to a darker location where the shoots are covered with sand and grown until they are about 6 inches long and 1 ½ inches wide.

Seasoned Baked Chicken

    2 skinless, boneless chicken breasts (1 pound)
    Olive oil
    Seasoning salt
    Sweet paprika
    Ground black pepper
    Poultry seasoning

Tossed Salad

    6 cups European lettuce mix
    2 carrots, peeled and shredded
    2 teaspoons chopped fresh parsley
    1 cucumber, peeled and sliced
    2 green onions, chopped
    Italian olive oil dressing

1.  Preheat the oven to 400 °.

2.  Rinse the chicken breast in cold water and pat dry. Place in a
     baking dish and brush or spray with oil. Sprinkle liberally
     with seasoning salt, paprika, pepper and poultry seasoning.

3.  Bake in the preheated oven for 10 minutes; lower temperature
     to 350 ° for 1 hour 20 minutes or until no longer pink inside.

4.  Slice the chicken and cool in the refrigerator. If you are in a
     hurry, set the sliced chicken on a plate in the freezer.

5.  In an extra large bowl, toss the lettuce, carrots, parsley,
     cucumber and onions. Arrange sliced chicken over salad, then
     top with dressing or serve dressing on the side.

     Makes 2 large lunch salads