Please see “Special Instructions” below for inspect inspection of Field Greens.
1/4 cup chopped pistachios
1 pound skinless, boneless chicken breasts, cut in small cubes
1 cup fresh chopped apricots, about 4 to 6
If apricots are not in season, use fresh oranges, cut up or mandarin oranges.
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 tablespoon sugar
1/2 teaspoon prepared horseradish
dash hot pepper sauce
dash white pepper
Thinly sliced tomatoes
Thinly sliced onion
Lightly toast the nuts in a small skillet over low heat. Stir frequently and do not allow to burn. Set aside. Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink. Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, mustard, honey, sugar, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings. Garnish with the remaining chopped pistachios.Field Greens, as well as Chinese Lettuce (Napa), Red Leaf, Open Leaf ,Bib, Bok Choy, Boston, Butter Lettuce, Chicory, Green Leaf, Romaine, Iceberg, and Watercress, all grow in a similar fashion The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. We therefore recommend that each leaf be washed and checked individually with extreme caution. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. The use of a light box for checking lettuce is extremely helpful. Inspection: 1. Cut off the lettuce base and separate the leaves from one another. 2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 3. Agitate lettuce leaves in the soapy solution. 4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf. 5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings. 6. If it is practical, it is best to check each leaf. 7. If the manner of washing described above is impractical, each leaf must be carefully inspec