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Salanova Lettuce Salad and Fresh Dill Vinaigrette

Salanova Lettuce Salad and Fresh Dill Vinaigrette
Salanova Lettuce Salad and Fresh Dill Vinaigrette

servings: 3.5 cups

prepping time: 10 min

cooking time: 10 min

IngredientsĀ 

Salanova Lettuce

Rice Wine Vinegar - 2 Tablespoons

Extra-Virgin Olive Oil - Ā¼ Cup + 2 Tablespoons

Fresh Dill - 3 Tablespoons, Washed and Chopped

Worcestershire Sauce - 1 Teaspoon

Lemon Juice - 1 Tablespoon

Wildflower Honey - 2 Tablespoons

Salt and Pepper - To Taste

Sunflower Microgreens - Ā½ Cup

Cherry Tomatoes - 1 Cup, Washed and Halved

English Cucumber - 1, Washed, Peeled and Seeded, and Diced Small

Directions

1. In a large mixing bowl, toss together the Salanova Lettuce, Ā½ of the Sunflower Microgreens, cherry tomatoes, and the cucumber. Set aside.

2. In a blender or use a stick blender, combine the rice wine vinegar, olive oil, Fresh Dill, Worcestershire sauce, lemon juice, and Wildflower Honey,

3. Blend on high until smooth and creamy.

4. Salt and pepper to taste.

5. Coat the lettuce salad using two or three tablespoons of the vinaigrette.

6. Top the salad with the remaining Sunflower Microgreens, and the salad may be garnished with a few sprigs of Fresh Dill.

Enjoy!

Leftover vinaigrette may be refrigerated for up to two weeks. Also, the vinaigrette may be used as a delicious marinade for chicken, fish, or shrimp.

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