Local Green House Salad

This Winter's Eve Supper side salad from Chef Doug Ruley features fresh local salad greens with a light citrus and honey dressing.

By / Photography By Christopher Needham | December 14, 2017

Ingredients

  • 4 cups each Bay Water Greens kale, arugula and frisee or any mixed greens will do
  • ½ bulb fennel
  • 4 radishes
  • ½ cup toasted pumpkin seeds
Dressing:
  • Juice of 1 each tangerine, lemon and grapefruit
  • 2 tablespoons honey
  • ¼ cup olive oil
  • Sea salt and cracked pepper to taste

Preparation

Lightly rinse greens and pat dry, place in large salad bowl. Thinly slice fennel and radish, and place on top of greens. In another bowl, combine the citrus juice and honey. Whisk in olive oil and season with sea salt & cracked pepper. Add pumpkin seeds to salad. Dress salad and lightly toss.

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Ingredients

  • 4 cups each Bay Water Greens kale, arugula and frisee or any mixed greens will do
  • ½ bulb fennel
  • 4 radishes
  • ½ cup toasted pumpkin seeds
Dressing:
  • Juice of 1 each tangerine, lemon and grapefruit
  • 2 tablespoons honey
  • ¼ cup olive oil
  • Sea salt and cracked pepper to taste
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