Mixed Green and Herb Toss Salad
Mike Garten
Sprinkle in some edible flowers for a touch of spring.
Yields:
6
servings
Total Time:
0
hours
10
mins
Ingredients
6
c.
mixed spring greens (like Bibb, pea shoots and mâche), torn
2
c.
mixed herbs (like tarragon, dill, mint and chives), chopped
1
c.
shelled edamame
1/4
c.
olive oil
1
tbsp.
lemon juice
2
tsp.
Dijon mustard
1
tsp.
honey
Kosher salt
Pepper
1
small shallot, finely chopped
Soft-cooked eggs and edible flowers, for serving
Directions
- In large bowl, toss greens and herbs. Fold in edamame.
- In bowl, whisk together olive oil, lemon juice, mustard, honey and 1/4 teaspoon each salt and pepper; stir in shallot.
- Gently toss salad with dressing and top with eggs and flowers, if desired.
Nutritional information (per serving): About 125 calories, 10 g fat (1 g saturated), 3 g protein, 180 mg sodium, 6 g carb, 2 g fiber
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