Skip the salad, turn greens into soup
Submit a good cook to a blind tasting of salad greens, and he or she can probably recognize the types by their flavor or crunch. But I bet those same cooks might not think those flavors are strong enough to translate into soup.
This recipe may be just the proving ground they need. It couldn’t be simpler: broth, a mix of your favorite greens, a few aromatics and the mild creaminess of a Gorgonzola dolce. You can use an immersion (stick) blender to whiz it up in the pot, which retains some of the nice textures involved, or you can puree it to a fare-the-well, as shown in the accompanying photo.
Keep it in mind when you come across salad greens that are looking a bit limp in the crisper drawer. You can create something unexpectedly bright and healthful.