Healthy Spring Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Leaf lettuce2 Cup (32 tbs), torn apart
 Dandelion greens2 Cup (32 tbs), torn apart
 Shredded comfrey leaves1 Cup (16 tbs)
 Shredded plantain leaves1 Cup (16 tbs)
 Radishes1 Bunch (100 gm), thinly sliced
 Salt1 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Honey2 Tablespoon
 Apple cider vinegar1⁄3 Cup (5.33 tbs)
 Vegetable oil1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2492 Calories from Fat 1973

% Daily Value*

Total Fat 223 g343.8%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2093.1 mg87.2%

Total Carbohydrates 131 g43.5%

Dietary Fiber 12.4 g49.5%

Sugars 63.9 g

Protein 16 g31.1%

Vitamin A 437% Vitamin C 285.9%

Calcium 35.1% Iron 78.1%

*Based on a 2000 Calorie diet

Directions

1. Combine all the salad greens and the radishes in a salad bowl and toss to mix.
2. Put all the dressing ingredients, with the exception of the oil, in the container of an electric blender or food processor and blend or process on low speed. Turn the speed to high and very gradually blend in the oil. Pour the dressing over the greens and toss.
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