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.
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
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
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