Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Spring Greens Salad Vegan Gluten Free

Makes: 8-10 servings

Fresh baby greens toped with mushrooms, red onions and nuts and a refreshing vinaigrette.


  • 16 cups/ 4 L lettuce leaf, baby spinach, baby beet greens, mesclun or other mixed greens
  • Topping options:
  • 4 green onions (chopped)
  • 1 medium red onion (cut into rings)
  • 4 cups mushrooms (sliced)
  • 1 cup walnuts or almonds (chopped & toasted)
  • chive blossoms
  • For Vinaigrette:
  • ¼ cup olive or nut oil
  • 2 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper


  • Remove stems and tear into bite-sized pieces
  • Rinse greens if necessary by placing them in a cool water bath in a sink or bowl, then shake or spin dry
  • Toss salad and add desired toppings
  • To make vinaigrette:
  • Combine ingredients in a jar with tight-fitting lid. Shake well.
  • Toss with salad when ready to eat
Adapted from: "Simply in Season," by M. Beth Lind & C. Hockman-Wert (2009)