By Riehm Farm Employee, Chloe Thayer
Extra Thoughts: This is a really tasty salad that highlights the mustard greens without being too overpowering. The sweet and savory ingredients pair wonderfully together. You can substitute your favorite cheese for the Feta.
Food Prep: The best way to wash your greens is to use a salad spinner. You can purchase these for very cheap at the store or online. The salad spinner makes prepping your greens effortless!
Ingredients:
1 bunch of mustard greens, washed and roughly chopped
Baby greens (spinach, chard, lettuce, etc.), half the volume of mustard greens
4 strips of bacon, cooked and crumbled
1/4 cup dried cranberries, microwaved 30 seconds with 1 T water
1/4 cup chopped pecans, drizzled with maple syrup then toasted 5 minutes in a nonstick skillet
Sunflower kernels
Crumbled feta cheese (optional)
Microgreens of choice (optional)
2 T olive oil
2 T Dijon mustard
2 T lemon juice
2 T honey
1 small clove garlic, minced
Salt and pepper to taste
1. Combine mustard greens and baby greens in large bowl. Top with bacon, cranberries, pecans, sunflower kernels, crumbled feta (optional), and micro-greens (optional).
2. For the dressing whisk together olive oil, Dijon mustard, lemon juice, honey, garlic, and salt & pepper
3. Toss the salad with dressing and serve.
