Spring Green Salad with Lemon Maple Vinaigrette
Shared by: happylittlesurprises
Ingredients
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5 cups
Spring greens
mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots
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1 head
baby butter lettuce
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1⁄2 cup
finely shredded carrots
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2
radishes, thinly sliced
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1 whole
scallion, green and white parts, sliced
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Lemon Maple Vinaigrette:
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3 tablespoons
EV olive oil
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2 tablespoons
tarragon wine vinegar
(may substitute any white vinegar)
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2 tablespoons
fresh lemon juice
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2 tablespoons
maple syrup
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1⁄4 teaspoon
onion powder
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1⁄4 teaspoon
pink salt
Directions
Make the vinaigrette by whisking all ingredients together in a small bowl or shaking in a jar. Let it rest while you plate the salad.
Place a 1/2 head of baby butter lettuce in the center of two plates. Place one half of the greens around each lettuce, and top with half of the radishes and scallions.
Drizzle generously with the vinaigrette and serve immediately.