Spring greens salad

This is a very versatile salad. Adding either fruit OR tomato plus nuts or seeds makes it not only super delicious, but full of healthy polyphenols!.

1. The base is fresh and tender spring greens, such as arugula, baby spinach, bibb lettuce, etc. and slightly salted
2. Add sliced fruit you have on hand such as berries, pomegranates, apples, oranges, etc OR cherry or sun-dried tomatoes.
3. Top with any nuts or seeds you have on hand--I prefer them toasted: walnuts, almonds, pinenuts, peanuts, pumpkin seeds, sunflower seeds, etc.
4. Dressing base: 1 part balsamic vinegar to 3 parts EVOO--and can be enhanced by adding a little dijon mustard and Greek honey. I prepare a jar and keep on hand to dress as necessary.

Eat immediately after salting and dressing as it wilts fast! And ENJOY!!