Anastasia’s Fridge: Salad Greens
VERY BERRY DRESSING
This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp.
FOR THE SALAD:
Â¼ lb of mesculin mix
Â¼ lb of arugula or ruby streaks mustards
1 cucumber, thinly sliced
FOR THE DRESSING:
1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes).
1 cup olive oil
Â½ cup lemon juice
1 T honey (or more, to taste)
1 T chopped Mint
Salt to taste
1 t fresh ground pink peppercorns
Wash and dry the salad. Make sure the salad is good and dry, as oil-based salad dressing will not adhere to wet salad!
Place all ingredients for the dressing in a blender or food processor. Buzz on high for one minute.
Drizzle the salad greens with 2 T of the dressing at a time, tossing thoroughly as you add, until the leaves are coated but not soggy. Top with cucumber and drizzle slices with additional dressing. Serve immediately.