Farmers Market Greens

Name: Farmers Market Greens
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 4 liters 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach; 0 teaspoons black pepper; 1 Tbsp Champagne vinegar; 43 grams edible flowers (optional); 2 Tbsps extra-virgin olive oil; 0 teaspoons salt; 1 Tbsps finely chopped shallot

Need a gluten free, primal, and whole 30 side dish? Farmers Market Greens could be a spectacular recipe to try. This recipe makes 6 servings with 61 calories, 1g of protein, and 5g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have baby greens such as kale, pepper, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.

Ingredients you will need

Shallot

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add greens and flowers and toss until coated well.

Ingredients you will need

Greens

· Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.· Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.

Ingredients you will need

Vinaigrette