Try it free for 14 days Get My Trial

Spring Green Salad with Lemon Maple Vinaigrette

Source

Ingredients

Change

5 cups Spring greens mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots
1 head baby butter lettuce
1⁄2 cup finely shredded carrots
2 radishes, thinly sliced
1 whole scallion, green and white parts, sliced
Lemon Maple Vinaigrette:
3 tablespoons EV olive oil
2 tablespoons tarragon wine vinegar (may substitute any white vinegar)
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1⁄4 teaspoon onion powder
1⁄4 teaspoon pink salt

Directions ( Default | Numbered )

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.

  1. 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.
  2. 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.
  3. Drizzle generously with the vinaigrette and serve immediately.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Meal Planner App

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial


At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.

  

Buy a Gift  •  Recipe Clipper  •  Swag Store  •  FAQs  •  Support
Legal  •  Privacy  •  © 2024 Plan to Eat, LLC