Great Meals for a Change

Spring Greens Salad

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

Ingredients:

• 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

Instructions:

• 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