Posted on by Paula Gallagher
With spring finally here, I have been feeling more like eating salad greens. I tried this salad the other night and it was a winner with everyone. This recipe is chock-full of powerful nutrients like folate, iron, monounsaturated fats, and protein. You can use any spring salad greens; I used spinach for its heartiness, and it stood up to the dressing very well. Serve it with a nice side of wild salmon and you have a lovely dinner. It's also just as nice on it's own! Spring Salad!
- 1/4 cup walnut oil
- Juice of 1/2 lime
- 2 Tbsp honey
- 1 tsp Dijon or grainy mustard
- 1 garlic clove, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups spring salad greens
- 2 cups radicchio, sliced
- 1 cup radishes, sliced
- 2 cups cooked dried chickpeas
- 1 avocado, diced
- 1/3 cup sunflower seeds
- 1/2 cup soft goat cheese, diced
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