Spring Salad with Herb Vinaigrette

Any spring mix will do for this salad but if you are a gardener and have fresh greens in the yard pick a mixture of baby kale, arugula, spinach, and pea shoots for a great flavor combo. Despite its name the dressing does not require homegrown herbs. As a matter of fact, you don't have to use herbs at all. I have successfully substituted kale, spinach, and pea shoots for the parsley in this salad. 

photo: Paul Jackson [www.pauljacksonphoto.com]

8 c. spring salad greens
1/4 c. fresh chopped herbs - cilantro, parsley, green onion, fennel fronds (optional)
1/2 c. Veggies – such as shaved carrots, finely chopped red cabbage, thin radish slices, grated beets
¼ c. toasted sunflower seeds or pumpkin seeds
¼ c. Homegrown Herb Vinaigrette

• In a large salad bowl combine greens, herbs, veggies, and seeds
• Just before serving toss salad with vinaigrette

Homegrown Herb Vinaigrette

The herbs you use do not need to be homegrown – as a matter of fact you don’t even have to use herbs. I have successfully substituted kale, collards, and pea shoots for the parsley in this dressing. Experiment with what you have!

1 c. Extra Virgin Olive Oil
1 c. Cider Vinegar
8 cloves garlic - peeled
1 c. fresh parsley – leaves and stems
¼ c. fresh cilantro or other fresh green herbs
1 T. dijon mustard
¼ c. sugar
1 T. salt

• Put all of the Vinaigrette ingredients in a blender and blend until smooth and creamy

Note: This recipe makes quite a bit of dressing. I like to make it and keep it in a jar in the fridge to use on my everyday salad.

Download and print recipe.