Gateway’s Spring Herby Salad
6-8 Servings
Prep Time: 20 min
Cook Time: 0 min
Total time: 20 min
Adapted from the Garden Juju Kitchen
Take your Spring time salad up a few notches with this herb forward version, fresh from the fields of Gateway Farm.
Ingredients
Salad
3 - 4 cups (.25#) Salad Mix - Lettuce, Mache, Claytonia (Or any other combination of mildly flavored greens)
2 cups chopped fresh herbs of choice, best to pick 2 or 3 - Parsley, Cilantro, Oregano, Tarragon, Dill
½ cup thin sliced radish of choice - Red, French Breakfast, Watermelon, Easter Egg
1 orange or 2 mandarins - peeled and diced in to cubes or thin slices
¼ cup Seeds of choice - we recommend Hemp, Sunflower or Pumpkin
Optional - microgreens, feta or manchego cheese sprinkles, thin slices of fennel, pear, or apple, tempeh, grilled chicken, marinated tofu, smoked salmon, butter beans or chickpeas, The Brinery Storm Could Zapper Sauerkraut
Dressing
2 Tbsp Apple Cider OR Red Wine Vinegar
2 Tbsp Mustard - ground
1 Tbsp Fresh Thyme Leaves
¼ tsp Sea Salt
¼ tsp Ground Black Pepper
6 Tbsp Extra Virgin Olive Oil
Optional - ¼ tsp crunchy chili/crushed chili, 2 cloves of diced garlic, ¼ tsp ground horseradish
Suggestions - Double this recipe and store it in the fridge for your salads later in the week
Instructions
Mix all the dressing ingredients together in a jar or tall container - shake, wisk, or use an emersion blender to mix well.
Prepare salad greens mix and herbs and toss together well in a large bowl.
Slice veggies and fruits.
Toss together ½ the veggies, fruit, seeds, optional ingredients and the salad dressing in to bowl of greens and herbs.
Top the salad with the remains ingredients.
