Haven't tried spinach or chard, but lettuce grows fine under fluorescents. I grew cut-and-come-again types in 4" clay pots and harvested a salad every week or two. They seem to like cool, fresh air. Spinach and chard should probably be harvested while the leaves are very young so that you can keep the lights close to all the foliage.

Someone from the forum posted this one a long time ago, but I am not sure who. I make it often, it's become one of our favorites. Party Pear Salad 4 c. mixed greens 2 pears 1/2 c. craisins 1/2 c. toasted walnuts or pecans Dressing: 2 T. white wine vinegar or Balsamic 2 T. Sugar 1/4 c. vegetable oil 1/2 t. salt 1/4 t. pepper For dressing, combine vinegar and sugar; whisk oil into mixture and add salt and pepper. Set aside. Wash and thinly slice pears, leaving skin on. Place into dressing mixture to retain color until ready to serve. Add craisins to soften. Place 1 cup of lettuce on each plate, top with dressing and fruit mixture, sprinkle with nuts. Here are a couple more favorites. Roasted Corn, Black Bean and Mango Salad Source: Cooking Light 1 tablespoon vegetable oil 2 garlic cloves, minced 3 cups fresh corn kernels (about 6 ears) 2 cups diced peeled ripe mango (about 2 pounds) 1 cup chopped red onion 1 cup chopped red bell pepper 1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens. Macho Gazpacho Vegetable Chunk Salad Source: Rachael Ray 1/2 seedless cucumber, also known as English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley 1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco) 1/4 cup extra-virgin olive oil Coarse salt and freshly ground black pepper Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve. Linda

Beverly, I found these in the GW Salad Cookbook I mentioned earlier. Could either of them be the one you are seeking? Unfortunately, the collection doesn't have the names of the original posters, so I don't know which CF members contributed them. Winter Fruit Salad YIELD 12 servings (about 1 cup dressing). INGREDIENTS � 6 large red apples, sliced � 2 tablespoons lemon juice � 4 bunches watercress, stems removed � 2 pounds seedless red grapes, separated into small bunches � 2 small red onions, halved and thinly sliced HONEY LEMON DRESSING: � 1/2 cup lemon juice � 1/4 cup vegetable oil � 2 to 3 tablespoons honey � 1/2 teaspoon salt � 1/8 teaspoon pepper � Lemon slices and fresh mint, optional DIRECTIONS In a bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples. In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired. top Toasted Pecan Salad 1 large head of romaine or assorted greens � cup seedless red grapes 1 apple � cubed � cup sharp cheddar � cubed � cup pecans � toasted Dressing 1 tablespoon Dijon or wholegrain mustard 1 tablespoon lemon juice 1 tablespoon Balsamic vinegar 1 tablespoon honey 5 tablespoons olive oil 1 garlic clove - chopped Salt and pepper to taste Directions Mix all dressing ingredients together. Wash and dry greens. In a large bowl combine greens, grapes, apple, cheese, pecans. To toast pecans � in a dry fry pan add pecans � shake the pecans in the pan often because to will burn very quickly. Toss with dressing � serves 6 Linda

It looks good and healthy. I can't tell if the root crown is there... I see some lighter color (possible root) at the top of the soil. If so, that's perfect as the crown should be right at the soil level. The soil (pretty dark) looks like a bag mix. There are plenty of opinions on that. I have been transitioning to a modified 5:1:1 mix - more for weight that anything.else (I still have a few in modified MG which are fine). But a 10+ gal pot gets heavy and the bark does lower that pot's mass by 20-30%. Give your baby more light. And keep doing what you're doing - it looks good. keep an eye on pests - I'd remove all the debris on the soil - it's more areas for pests to hide and also promote fungus growth.