Spring Green Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 115 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 149 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 2 grams
- Sugar
- 1 grams
- Total: 10 min
- Active: 10 min
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
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.