Chef Keoni Chang shares this basic green salad recipe that can be used as a base for your favorite flavors and toppings!
|5||Ounce||Local Spring Mixed Greens or Baby Arugula|
|2||Tablespoon||fresh herbs, torn (dill, chives, basil, tarragon)|
|1||piece(s)||ground black pepper|
|1⁄4||each||lemon or lime, squeeze to juice|
|2||Tablespoon||extra virgin olive oil|
|each||Ho Farms assorted tomatoes, halved (optional)|
|each||apple slices (optional)|
|each||dried cranberries (optional)|
|each||almond slivers (optional)|
|each||Parmesan cheese, shredded (optional)|
|each||salami, thinly sliced (optional)|
This salad basic can be dressed up in many ways. You can add apple slices, dried cranberries, nuts, assorted cheeses, cucumbers, tomatoes, olives, assorted meats, etc. Take this recipe and experiment with different variations.
You can also experiment with different herbs and different lettuces.
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