By late spring many of the salad greens are ripe enough for first harvest. Fresh local leaf lettuces in various colors, salad mixtures with flavor powerhouses such as arugula, mesclun, mizuna, and frisee, and so much more have begun to show up in grocery stores, home gardens, and farmers markets.
When I want to make a meal of a salad, it becomes the “kitchen sink” variety. I go through my produce drawer and mix in a little of everything.
I also like to try whatever new varieties of greens I can find every year. It’s a spring adventure!
The recipe below is what I mixed together this week, but use whatever is available to create your own Spring Salads.
- Prep Time:
- Cook Time:
- Ready In:
- 3 cups red leaf lettuce, washed and torn (Cedarville Farm, Bellingham)
- 1 cup spinach, washed and torn (K&M Red River Farm, Lummi Island)
- 1 cup napa cabbage, washed and sliced (Broadleaf Farm, Everson)
- 1/2 cup tender kale, washed and torn (home garden)
- 2 Tbsp Middle Eastern cucumber, chopped or sliced (Dominion Organics, Ferndale)
- 2 large red radishes, chopped or sliced (The Growing Garden, Bellingham)
- 1 hard boiled egg, chopped or sliced (neighbor’s roadside egg stand, Lummi Island)
- 2 Tbsp feta cheese, crumbled (Appel Farms, Ferndale)
Mix lettuce, spinach, and kale. If you have one, whirl in a salad spinner to remove water.
Add chopped cucumber, radishes, and egg and toss with greens, or (if you prefer) you can arrange sliced cucumber, radishes, and egg around the edge of the serving dish.)
Sprinkle top of salad with feta cheese.
Terra Organica, Flora and Cornwall, Bellingham
Roadside egg stand, Lummi Island