Mixed Baby Greens Salad
Mixed green salad can be made with any edible salad greens, edible weeds and edible medicinal and culinary herbs you have grown, foraged, farmed or procured. The more local, seasonal and naturally grown the produce you buy and eat is the better it is for you and for the planet.
- Prep 10 mins
- Cook Time 0
- Difficulty Low
- Serving4
- Anti Inflammatory
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- Low GI Blood Sugar
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
- Weight Loss
Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.
Ingredients
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Method
Mixed Baby Greens Salad
WASH & SPIN dry baby leaves and greens
TEAR or roughly chop any herbs or larger leaves
MIX all the salad greens and herbs in a bowl.
SERVE as is or with our Orange Cider Vinaigrette or salad dressing on the side. You can dress the leaves for the whole salad by tossing lightly with 2-3 tbsp of salad dressing – only do this is you are planning to eat all the salad as it does not keep well dressed.