Spring Salad with Fresh Mint & Thai Vinaigrette 

Our Greenhouse is in full bloom with fresh spring greens. This week a beautiful harvest of our Nevada Green Lettuce, Spring Onions and Fresh Mint for our family share baskets. I have shared this simple salad tossed with a Thai dressing perfect to start off the spring season.

Ingredients:

4 cup Nevada lettuce, chopped

1 medium English cumber, thinly sliced in rounds and cut in half

1 cup cherry tomatoes, halved

4 spring onions, thinly sliced white and green parts

½ cup fresh small mint leaves

 

Vinaigrette:

2 tbsp. cup canola oil

1 tbsp. sesame oil

4 tbsp. rice vinegar

1 tbsp. fish sauce

1 large garlic clove, minced

½ tsp. fresh ginger minced

Freshly ground pepper to taste

 

Preparation:

To prepare vinaigrette: Whisk all ingredients for the dressing together and set aside.

In a large bowl, add all salad ingredients and toss well with dressing.

 

 

SERVINGS 4-6 | PREP & COOK TIME 20 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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