Ingredients for June Salad
- Fresh Green Beans
- Radish
- Fresh Peas
- Mixed Baby Greens
- Asparagus
- Fresh Tarragon
- Fresh Strawberries
- Shallot
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Salt & Pepper
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How to Make June Salad
- Wash and thoroughly dry all greens. This is crucial for a crisp salad.
- Combine 5 oz baby beet greens, 5 oz arugula, 3 oz mache, 6 oz romaine, 4 oz frisée, and 4 oz mixed greens in a large bowl.
- Hull and slice 1 pint of fresh strawberries. Reserve a few for garnish.
- In a small bowl, whisk together 2 tablespoons of your favorite vinaigrette (or use the recipe below).
- Gently toss the greens and strawberries with the vinaigrette, ensuring all leaves are lightly coated.
- Arrange the salad on individual plates or a large serving platter.
- Garnish with the reserved sliced strawberries.
- Serve immediately and enjoy the taste of summer!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
7g
Carbs
8g