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Wild Spring Salad With Balsamic Vinaigrette

By Anna Adler





Yield: 2 People

Salad:

Spring Mix Salad Greens, approx 2 cups/handfuls

1-2 wild ramps (ribbon cut)

Half of an avocado, sliced

1/2 carrot, sliced or shaved

A slice or two of raw beet, shaved/cut thin

A few small garlic mustard leaves for more of a kick

Garnish with dandelion flower petals and violets

Toss ingredients together.


Dressing:

1 tbsp balsamic vinegar, alt lime/lemon

3 tbsp olive oil alt veggie oil

1 small garlic clove, chopped fine, alt chives/onion

Pinch or two of sugar (or tsp of honey)

2-3 pinches of salt

2 pinches of pepper

Add chopped herbs and or ginger for more distinct flavor as desired

Mix well (or shake in a jar).

Add about 1/4 to 1/2 cup to your salad and reserve the rest for another use.

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