Spring Harvest Salad - KNEP - Kentucky Nutrition Education Program

Recipes

Spring Harvest Salad

Servings:Makes 8 servingsServing Size:1 cup
Lettuce

Ingredients:

  • 5 cups torn spring leaf lettuce
  • 2 1/2 cups spinach leaves
  • 1 1/2 cups sliced strawberries
  • 1 cup fresh blueberries
  • 1/2 cup thinly sliced green onions
  • Dressing:
  • 4 teaspoons lemon juice
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 2 teaspoons Kentucky honey
  • 1/2 teaspoon salt
  • 1/4 cup feta cheese crumbles
  • 1/2 cup unsalted sliced almonds

Directions:

  1. Combine leaf lettuce and spinach leaves with sliced strawberries, blueberries and green onion in a large salad bowl.
  2. Prepare dressing by whisking together the lemon juice, olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat.
  3. Sprinkle salad with feta cheese and sliced almonds.
  4. Serve immediately.
Source: Plate it up! Kentucky Proud Project.
• www.fruitsandveggiesmatter.gov.
• ID- 128- Home Vegetable Gardening in Kentucky, Cooperative Extension Service, University of Kentucky, College of Agriculture, 2011.
• For more delicious recipes and information on lettuce or other “Kentucky Proud” fruits and vegetables, contact your local Cooperative Extension Service or visit: www.kentuckyproud.com.

130 calories; 9g fat; 1.5g sat fat; 240mg sodium; 12g carbohydrates; 3g fiber; 7g sugar; 3g protein.