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Lemon Infused Salad

14 August

Ingredients:
1 bunch arugula, bottom stems removed
1 bag Mizuna or Tatsoi
2 cups lettuce
1 cup Greek olives, pitted and sliced
½ cup Lemon Parsley Vinaigrette (recipe below)
1 cucumber sliced 1/8-inch thick (I use the English cucumber)
1 pound cherry tomatoes
1 sweet pepper, thinly sliced
1 red onion, peeled and sliced 1/8-inch thick
¾ pound feta cheese, crumbled

Directions:
1.Place all the greens into a large serving bowl. Add the sliced olives, cucumbers, cherry tomatoes, peppers, and red onions; toss with the vinaigrette. Top with the feta cheese and garnish with pita bread wedges.

Makes 8 servings

Lemon Parsley Vinaigrette Dressing

Ingredients:
¾ cup lemon juice
2 tablespoons Balsamic vinegar
1 cup olive oil
1 ½ tablespoons parsley, chopped
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Directions:
1.Combine all of the ingredients in a large bowl and use a hand whisk or blender to mix the ingredients until thoroughly incorporated.

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