Spring Green Salad

Name: Spring Green Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots); 2 tablespoons finely chopped chives; Kosher salt and freshly ground black pepper; 2 to 3 tablespoons extra-virgin olive oil; 1/2 lemon, juiced

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 to 6 servings

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)

2 tablespoons finely chopped chives

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

1/2 lemon, juiced

Directions

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

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Spring Green Salad

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