Spring Greens Salad

Super easy, delicious, versatile and full of healthy polyphenols when fresh fruit and nuts are added to this amazing Greek spring greens salad!

Ingredients

• Spring greens (arugula, baby spinach, bibb lettuce)
• Fresh fruit (berries, pomegranates, apples, oranges) OR cherry/sun-dried tomatoes
• Nuts or seeds (walnuts, almonds, pine nuts, pumpkin seeds)
• Salt
• Balsamic vinegar
• EVGE extra virgin olive oil
• Dijon mustard (optional)
• Greek honey (optional)

Instructions

1. Step 1: Start with fresh and tender spring greens, such as arugula, baby spinach, bibb lettuce, etc. Salt lightly.
2. Step 2: Add sliced fruit you have on hand such as berries, pomegranates, apples, oranges, etc OR cherry or sun-dried tomatoes.
3. Step 3: Top with any nuts or seeds you have on hand, preferably toasted.
4. Step 4: Dress with 1 part balsamic vinegar to 3 parts EVOO. Can be enhanced with dijon mustard and Greek honey.

Tips & Notes

• Eat immediately after salting and dressing as it wilts fast
• Toasting nuts brings out more flavor
• Prepare the dressing in a jar and keep on hand

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.