—organically grown vegetables, fruits, & herbs—

A delicious salad for those first precious spring greens!

Spinach and Fresh Greens with Warm Vinaigrette
(Adapted from The Rolling Prairie Cookbook by Nancy O’Connor)

For the tastiest and most nutritious results, use all organic ingredients!
1/2 lb. fresh spinach leaves 1/2 C. toasted walnuts
1 C. Feta cheese, crumbled chopped hard boiled eggs (optional)
4 green onions, chopped finely 1/2 lb. tat-soi, mizuna, & arugula or other salad greens
Dressing:
4 Tbs. olive oil 2 Tbs. red wine vinegar
1 tsp. Dijon mustard 1/4 tsp. salt
plenty of freshly ground black pepper 1 1/2 C. croutons
On a cookie sheet, toast the walnuts until just fragrant (being careful not to burn them), cut in pieces with a knife. Remove tough spinach stems, rinse and pat dry. Leave small leaves whole; tear larger ones in half. Place spinach, tat-soi, and mizuna in salad bowl; scatter walnuts, chopped green onions, eggs (if desired), and Feta cheese on top. Whisk together dressing ingredients in small saucepan and heat over medium heat until just hot. Drizzle hot dressing evenly over salad. Add fresh black pepper and croutons. Serves 6-8.
Bold type ingredients are available seasonally fresh from Winter Green.

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