Fresh and tender sprouts begin to spring from the ground, leaving the boring browns and whites of winter behind. I love springtime, and this salad catches the essence of the season perfectly.
2 cups spring greens (try arugula, mustard greens, mesclun, etc.)
1 cup baby spinach leaves
1 large handful (about 1 cup) dandelion leaves
2 green onions, chopped
6 small radishes, thinly sliced
1 cup sprouts, any variety (bean, alfalfa, broccoli, sunflower seed or sprouted peas)
Toss all ingredients in a large serving bowl. Serve with your favorite dressing or try my Dressing, For One.
This post is linked to Real Food Wednesday, enjoy!
