These baby arugula, red leaf and green lettuces left the green house a while ago and are now being picked from the high tunnels for spring salad mixes.
We love salad with just a vinaigrette. But often we also add some radishes,
some baby turnips (my children’s favorite vegetable in a salad), and whatever else is freshly picked and sounds good – like green garlic, carrots or turbinado onions.
A newer salad, to us, is the kale salad. Our friend Sheri introduced us to it. She buys our greens from Sevenanda and had some on hand while we were visiting, so we got to try it. She mixed up 1/4 cup of Braggs (you could use soy sauce), 1/4 cup of olive oil, 1/4 cup of apple cider vinegar and some garlic salt and tossed the torn up kale with this dressing. Then she massaged the greens for several minutes to tenderize them. Even the kids loved it.