Yard to Table Salad


This salad was made with greens from my yard, including dandelion, nasturtium leaves and blossoms, baby lettuce, green garlic leaves, and snow peas.  Dressing was my home-made Honey-Dijon using local wildflower honey, and walnut oil.


Clean all the leaves flowers and pods.  Dry well.  Dice the garlic leaf, enjoy the aroma!  Tear any large leaves and chop the pea pods.  Toss.


Make sure all ingredients are room temperature.

  • 1tablespoon local wildflower unrefined honey
  • 1/4 cup home-made or organic vinegar
  • 1/2 cup walnut oil
  • 1/4 cup Dijon mustard
  • bit of unrefined sea salt

Use the pulse with any blending device until emulsified.

Toss onto salad giving 30 or so flips so each piece is lightly covered.

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One thought on “Yard to Table Salad

  1. Pingback: Steak Dinner Lesson Learned | Pam's Tactical Kitchen

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