Fresh Spring Greens And Pickled Vegetable Salad
It's officially the first day of spring which means longer sunnier days and fresh local produce is around the corner. To celebrate, we whipped up a quick and easy salad using fresh spring greens and herbs and some quick pickled vegetables.
- 1 cup, plus 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- 1/2 cup shaved carrots
- 1/2 cup shaved beets
- small bunch of asparagus
- 12 cups seasonal herbs (we used mint) and salad greens
Combine 1 cup vinegar, sugar, and salt in a saucepan. Heat on high until mixture boils. Turn off heat and add carrots, beets, and asparagus and let sit until vegetables soften but are still crisp, 10-15 minutes. Remove and set a side.
To make the dressing combined 1 tablespoon rice vinegar, olive oil, and lemon juice in a bowl and whisk together.
In a bowl combined vegetables, herbs, and greens. Add dressing, then toss. Season with salt and pepper and then serve.
This recipe makes about 6 servings. Serve as a vegan meal or a great salad to start off a springtime dinner.