Monday, May 11, 2015

Spring Greens Salad w/ Lemon Poppy Seed Dressing



Common Salad Green Chart
We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer. 
While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming. 
This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored.

For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping 10g of protein.

Here are my recipes for Spring Greens Salad and Lemon Poppy Seed Dressing:


Serves 4-6

Ingredients:

A Handful Each of Red Sail Lettuce, Spinach,
Green Oak Lettuce, Butter Crunch, MicroGreens (Mustard, Kale & Beet),
Swiss Chard, and Pea Shoots
1 Large Carrot, julienned
2 Tblsp Hemp Seeds




For Lemon Poppy Seed Dressing- 6oz:

2 Tblsp Poppy Seeds
4 Tbslp Apple Cider Vinegar
4 Tblsp Avocado Oil
2 Tblsp Raw Honey*
Pinch of Salt
*Vegan- Agave Nectar

Prep Work: Clean and tear Greens; Clean, peel, and cut carrot. Make up the dressing.

Directions: Add all your ingredients in a bowl and mix throughly. Add a light coating of the Lemon Poppy Seed Dressing and toss before serving.


Enjoy! 

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