Herb Salad Recipe
This simple spring herb salad features dandelion greens, peppery watercress, parsley, and chives touched with a garlicky vinaigrette. Serve it with grilled chicken or salmon or as a partner for a springtime soup.
Servings: 4 servings
Calories: 122kcal
Equipment
- mixing bowl
Ingredients
For the Salad
- 2 cups dandelion greens (torn)
- 3 cups watercress leaves
- ½ cup chopped flat-leaf parsley
- ¼ cup snipped chives
- ¼ cup chopped chervil
For the Vinaigrette
- 4 medium cloves garlic minced
- ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoon Dijon-style mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- Toss all the greens into a large bowl.
- In a separate bowl, whisk the garlic, salt, pepper, mustard, olive oil, and vinegar together until well-mixed and lightly emulsified. Dress the salad and serve immediately.
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 211mg | Potassium: 337mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4443IU | Vitamin C: 34mg | Calcium: 124mg | Iron: 2mg
