Spring Herb Salad Recipe

March’s “Down on the Farm” column in the Nashua Telegraph Encore section had another wonderful recipe from Liz Barbour of the Creative Feast:

Serves 6-8


  • ¼ balsamic vinegar
  • ¾ cup olive oil
  • 3 ounces mixed mesclun greens
  • 3 ounces baby arugula greens
  • ¼ small red cabbage, shaved thinly
  • ½ cup petite frozen peas, thawed
  • 2 Tbs fresh red onion, minced
  • 2 Tbs fresh dill, pulled into small pieces
  • 2 Tbs fresh mint, sliced thin
  • Kosher salt and Pepper, freshly ground
  • Optonal: 1/3 cup assorted edible flower petals (pansy, violet, chive, marigold, dianthus, calendula, bee balm, tuberous begonias, day lilies, nasturtium)
  • Additions:  Sprouts, avocado slices, white beans (canned cannellini, drained and rinsed), cooked barley or other whole grain.


  1. Whisk together the balsamic vinegar and the olive oil and set aside.
  2. In a large bowl, combine the remaining ingredients and toss the salad with the      enough vinaigrette to lightly coat the salad.  Season with salt and pepper.
  3. Divide salad among individual plates and serve immediately.

Serves 6-8

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