School Garden Spring Harvest Salad
Serves: 4 servings
  • 2 cups lettuce, such as baby lettuce or head lettuce
  • 1 cup arugula
  • 1 cup baby spinach
  • ½ cup sugar snap peas
  • 4 radishes, medium to large
  • For the dressing:
  • ¼ cup red wine vinegar
  • 1 small garlic clove, minced
  • 2 teaspoons sugar or honey
  • 1 tablespoon fresh mint, chives or parsley, minced (or 1 teaspoon dried herbs)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil or vegetable oil
  1. Wash the lettuce, arugula and baby spinach under cold water. Drain the greens and pat the leaves dry with a clean kitchen towel. Cut or tear the larger greens into bite-size pieces and place in a large salad bowl.
  2. Clean the sugar snap peas and radishes under cold water and drain. Slice the sugar snap peas diagonally across the pod into ⅛ inch slices. Slice the radishes thinly and add the radishes and sliced snap peas to the salad bowl with the greens.
  3. To make the salad dressing, place the red wine vinegar, minced garlic and sugar or honey in an 8-ounce jar with a tight-fitting lid. Let the garlic sit in the vinegar for about 5 minutes to mellow its sharp flavor. Add the fresh or dried herbs, mustard, salt, pepper and oil. Place the lid on the jar and secure it tightly. Shake the jar vigorously for 20 seconds. The dressing will be well mixed. Pour 4 tablespoons of the dressing over the salad and toss gently with two spoons until the vegetables are lightly coated with dressing. Save the remaining dressing for tomorrow or another day within the week.
  4. Serve the salad immediately.
Estimated cost per serving $0.60.

Original Rootopia Recipe
Nutrition Information
Calories: 78 Fat: 7g Saturated fat: 0.9g Carbohydrates: 3g Sugar: 1g Sodium: 160mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by Rootopia at