Summer Garden Salad

Serves: 4

Prep Time: 10 min

This simple salad was created/inspired from the produce that is growing in my garden. This recipe can of course be modified with whatever you are growing in your garden or what is in season at your local farmers market.

Ingredients

1 head of kale, chard or broccoli leaves

1 cup snap peas

2 Tablespoons dijon mustard

1 egg yolk

1 teaspoon Worcestershire sauce

1 Tablespoon minced garlic

¼ cup white vinegar

¼ teaspoon salt

¼ teaspoon pepper

Few sprigs fresh herbs (i.e. basil, thyme or oregano )

¼ cup olive oil

Toppings (optional): sunflower seeds, toasted nuts, fresh or dried fruit, homemade croutons

Directions:

1. Wash leafy greens and snap peas under cold water. Dry on towels. De-stem leafy greens and either tear into large pieces or chop into ½ inch wide strips. Cut snap peas into bite sized pieces.

2. In a mason jar, place the rest of the ingredients except the toppings and vigorously shake until combined.

3. In a large bowel, combine the greens and dressing. Using tongs, begin to massage the leaves, this helps break down some of the fiber to make the dark greens softer. Add in the snap peas and the toppings of choice. Enjoy as a side to a main dish or for a light summer meal.