Bountiful Spring Salad- Eat Your Greens!

Makes approximately 4 servings

1 head leaf lettuce of your choice (also, try substituting 1 bag baby lettuce)
1 bag spinach or baby spinach
¼ – ½ bag arugula (also, try substituting ¼ – ½ bag baby kale)
1 large green onion
2-3 sprigs fresh peppermint, or to taste (also, try substituting other fresh herbs like spearmint, parsley, cilantro, etc.)
For dressing:
1 tsp dried, ground mustard
1 Tbsp apple cider vinegar
Sea salt and freshly-ground black pepper, to taste
1/4 tsp minced garlic
1/3 c olive oil (also, try substituting a Maine-produced oil like sunflower or canola)
1. Wash and dry greens, herbs, and green onion. If necessary, tear greens into bite-size pieces; coarsely chop herbs; thinly slice green onion; and place all in a salad bowl.
2. Put dressing ingredients in jar with tight-fitting lid and shake well.
3. Pour dressing over salad; toss to coat. Serve at once.

Recipe contributed by Two Farmers’ Farm, Durham . Thanks Kelsey and Dominic!

You can contribute your seasonal, Maine recipes, too! Email them to colleen@mffm.org and let us know where you attend market.

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Filed under Meals, Season, Side dishes, Spring, Summer

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