Baby Greens Salad
This salad is perfect as a light meal, side dish, or starter course while entertaining this summer. Using baby leafy greens increases (or boosts) the phytonutrient and fibre content of this recipe. Strawberries bring antioxidants and a subtle (or playful) fruitiness while the lemon vinaigrette keeps everything fresh and light in this Baby Greens salad.
1 box (400g) aka 2-3 handfuls of Organic baby greens mix (baby spinach, beet greens, baby lettuce, red lettuce, arugula)
1 English cucumber, sliced
2 medium size ripe tomatoes, sliced
4 Red radishes, sliced
5-6 medium size Strawberries, sliced
3/4 small Red onions, julienne
2 stalks Spring onions, thinly sliced
2 tablespoons Goats cheese, crumbled
2 tablespoons EVOO (Extra Virgin Olive Oil)
1 tablespoon fresh lemon juice
2 tablespoons Parsley or Coriander, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon honey (optional)
1 garlic clove, minced
3/4 teaspoon salt or to taste
1) Wash baby greens, tomatoes, cucumber, radishes, strawberries, spring onions and parsley. Set aside to drain.
2) In a small bowl or jar mix well together all the vinaigrette ingredients.
3) Layer baby greens mix, sliced cucumber, red onion, tomatoes, radishes, spring onions, strawberries, and goat’s cheese on a large platter or in a large bowl.
4) Serve with dressing on the side or drizzled on top.