Spring Greens and Strawberry Salad
Mild baby spinach pairs with the peppery crispness of watercress and arugula to stimulate the taste buds and aid in digestion, while delivering an incredible serving of vitamins and minerals to support the body through the transitioning of seasons. Homegrown strawberries (a treat in any dish) bring a bright sweetness to the mix. This bold, creamy dressing complements all of it just right.
Salad Ingredients
3 cups baby spinach
2 cups arugula
1 cup watercress (or sprouts/micro greens of choice)
1 cup sliced strawberries
Balsamic-Honey-Miso Dressing Ingredients
3 tablespoons extra-virgin olive oil
4 tablespoons balsamic vinegar
1 tablespoon miso paste
1 teaspoon spicy mustard
1 teaspoon honey
A pinch of powdered ginger root or freshly grated ginger
A pinch of ground black pepper to taste
Optional Toppings
½ cup raw or toasted nuts (walnuts, sliced almonds, or pecan halves)
2–3 tablespoons seeds (hemp, sesame, or pepitas)
¼ cup crumbled cheese (goat, feta, gorgonzola, or vegan cheese)
Instructions
Wash and dry all greens and berries
Toss fresh ingredients together in a large bowl
Thoroughly whisk together dressing ingredients and drizzle over greens
Top with strawberries, nuts, and any extras you may choose
Originally published in Edible Western NY.
