The local farmer’s market has been stocked with stored winter-y things for months - potatoes, onions, winter squash, cabbage - but for the first time last weekend they had tender greens and early tomatoes from the greenhouse! Maybe the same is true at your local farmer’s market, so I thought I would share the recipe for the salad I made with my spring find. (Of course you can use veggies from a grocery store too). Enjoy!
- mixed baby greens (or any tasty lettuces)
- feta cheese
- canned pineapple chunks (or fresh apple pieces)
Scale the amount of ingredients to how much salad you are making, but you want about ¾ of the salad to be lettuce. Slice and add half of a medium sized tomato per serving, and top with a sprinkling of walnuts, feta, and fruit (pineapple or apple), about the same amount of each.
- olive oil
- lemon juice
- dried basil
Pour equal parts olive oil and lemon juice in a small jam jar (fill the jar about halfway). Add 1 garlic clove (cut up small), and a few good shakes of salt, pepper, and dried basil. Put on the lid of the jar and shake well, and also shake before pouring onto each salad serving as the oil and lemon juice separate. Adjust salt, pepper, and basil to taste. This will make enough dressing for several salads, and it’s best to eat within 3-4 days of making.