With all the new extra sunlight on the farm, my spring gardens have produced more than enough greens to feed our family, our chickens, and any rabbit that can jump the fence. I’ve been experimenting a bit with salad ideas and came up with this one for lunch today. It is quite beautiful with all its shades of green, especially with a speckled or red lettuce as a contrast. Enjoy!
Growing Grace Farm’s Spring Green Salad
Red onion, thinly sliced
Fennel bulb, thinly sliced
Protein source (I chose shrimp)
Favorite vinaigrette dressing
In a saute pan, melt a bit of coconut oil over medium high heat. Toss the fennel and onion slices in pan and coat with oil. Saute to desired tenderness.
In a bowl, toss all greens, seeds, and celery. Add in protein source and fennel and onions while warm or cool, if desired.
Toss with your favorite vinaigrette (my new favorite is Herbes de Provence by Whole Foods generic 365 brand).
After arranging on plate or in salad bowl, crumble some goat cheese on top.
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