Mixed Spring Green Salad with Honey-Miso Dressing

By Sherman, Friends of the Farmers Market

Makes ~1.5 cups

 

Honey-Miso Dressing:

Scant ¼ cup minced garlic

Scant ¼ cup minced fresh ginger

½ cup olive oil

1/3 cup rice vinegar

1 Tbsp. sesame oil (optional)

1 heaping Tbsp. honey

1 heaping tsp. miso (preferably white miso but any kind will do)

 

Mix all ingredients together in a jar with a lid – shake until all combined. Can live on your counter for 1 – 2 weeks (oil will coagulate in the fridge).

Spring Green Salad:

1. Select a variety of ~5+ green leafs: kale, lettuce, sorrel, pea shoots, frisee, mache, mustard greens, spinach, butter leaf lettuce, senposai, bok choy, tatsoi, sprouts, mizuna, chicory, watercress, etc.

 

2. Cut them up into salad-sized pieces and toss together – include as much “stem” as you can for extra crunch.

 

3. Add something colorful and crunchy if you desire like red cabbage, radishes, shredded beets, or carrots.

 

4. Store in a plastic vegetable bag, you can squeeze all the air out of it and it should last at least a week in your fridge.

 

5. Put handfuls of this salad on your plate as often as possible – put a handful: next to your eggs, in your breakfast burrito, on your breakfast sandwich, in a stir-fry, in a soup, or just enjoy as a salad with your home-made dressing!

© 2023 by MY ORGANIC GARDEN. Proudly created with Wix.com

(541) 431-4923  
info@lanecountyfarmersmarket.org
150 Shelton McMurphey Blvd. #204
Eugene, OR 97401
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