Mixed Greens and Herbs in Balsamic Vinaigrette

Mixed Greens and Herbs in Balsamic Vinaigrette

 

Mixed salad greens along with fresh herbs create a very attractive, delightfully scented and flavourful salad. Topped with radish, sunflower seeds and dried cranberries along with a simple balsamic vinaigrette dressing.

Mixed Greens and Herbs in Balsamic Vinaigrette

Ingredients                Makes: 4 servings                Time: 30 minutes
4 cups baby spinach ~or~ mixed salad greens
1/4 cup fresh parsley, de-stemmed
1/4 cup fresh mint, de-stemmed
2 Tbsp unsalted sunflower seeds, de-shelled
2 Tbsp dried cranberries
2 to 4 radish, thinly sliced
~Dressing~
small mason jar with lid
1/4 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp liquid honey ~or~ maple syrup

Instructions
Prepare salad ingredients. Clean and gently shake dry the spinach and/or mixed salad greens and then the herbs separately. De-stem the parsley and mint and separate the leaves. When the greens have been shaken dry, transfer to a large salad bowl.

Thinly slice the radish and then add the radish, sunflower seeds and cranberries to the salad and gently toss.

Prepare salad dressing. In a small mason jar add the olive oil, balsamic vinegar and the honey. Apply the lid firmly and then shake well to combine ingredients.

Add dressing. When you are ready to eat, add about half of the dressing to the salad and gently toss. If more dressing is desired it can be added as preferred. Eat immediately and enjoy.

Recipe Shared by: J. Marshall

Nutritional Information

Salad greens are an excellent source for the essential nutrients: Vitamin K, Vitamin A, Folate, Magnesium, Iron, Vitamin B2, Vitamin B6, Vitamin E and Vitamin C.

Sunflower seeds are an excellent source for the essential nutrients: Vitamin E, Vitamin B1, Selenium, Phosphorus, Vitamin B6 and Magnesium.

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