By Aranna Hasan Delwar.
Adding a lot of summer's most new produce into a major serving of mixed greens is my #1 thing to do! This Late spring Nursery Salad has new corn straight off the cob, fresh cucumbers, simmered beets and more layered over a bed of lettuce and finished off with a zippy dressing. Doesn't beat that!
Come into my kitchen anytime during lunch and you'll without a doubt see me partaking in a huge serving of mixed greens. I love to scavenge through my refrigerator and toss a wide range of occasional foods grown from the ground on top of salad greens to make a good, solid, and delectable dinner for myself or my loved ones.
Salad Recipe :
Summer Garden Salad
Ingredients
▢6 cups spring greens salad mix
▢1 cup corn kernels
▢1 persian cucumber, thinly sliced
▢1 beet, roasted
▢1/2 cup chopped sun dried tomatoes
▢4 watermelon or breakfast radishes, thinly sliced
▢2 hearts of palm, cut into thin circles
▢edible flowers, optional
for the dressing:
▢6 tablespoons olive oil
▢2 tablespoons white wine or champagne vinegar
▢1 tablespoon lemon juice
▢2 teaspoons dijon mustard (mild)
▢1 garlic clove, minced
▢1/2 teaspoon dried basil
▢1/2 teaspoon dried oregano
▢1/2 teaspoon kosher সালত
Instructions
For the salad:
In a large bowl, mix together the salad greens and vegetables. Toss with the dressing to combine well. Garnish with edible flowers, if desired.
For the dressing:
Place all of the ingredients in a mason jar and shake vigorously (this is a fun job for kids) or whisk in a bowl.
Notes
Dressing can be stored in the refrigerator for up to 9 days.