The following recipe for Granny’s Spring Greens Salad is from SurvivalBlog reader Granny M..
Ingredients
- 8 to 10 cups (around about 1 pound) of mixed greens (mixture of any available lettuces, sprouts, watercress, mesclun, mache, baby arugula, dandelion greens, and/or pea shoots)
- 2 tablespoons finely chopped chives
- Kosher salt and freshly ground black pepper (to taste)
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
Directions
- Wash and blot dry your greens with a clean dish towel, and place them in a large bowl.
- Add the chopped chives.
- Season with salt and pepper to suit your taste.
- Drizzle over about 2 tablespoons of olive oil.
- Toss well, to coat the greens.
- Squeeze lemon juice over the greens and toss the greens again.
- Taste and adjust the seasonings, if need be.
SERVING
Serve immediately.
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