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Spring Market Salad with Thyme Vinaigrette

Spring greens are sweet and refreshing. Make this crisp spring salad to serve alongside warm weather BBQ.

Course Salad, Side Dish
Cuisine American
Keyword lettuce, salad, thyme, veggies, vinaigrette
Servings 8

Ingredients

Salad

  • 1 cup chopped Market iceberg lettuce
  • 1 cup torn Market romaine lettuce
  • 1/2 cup Market arugula
  • 1/2 cup Market spinach
  • 3-4 radishes
  • 1/2 cup buckwheat microgreens
  • 2 tbsp chopped chives
  • 1 heirloom tomato, sliced
  • 1 baby carrot, grated
  • protein of choice (optional) - crispy Blue Wildrye belly bacon, sauteed local mushrooms, roasted chickpeas, etc.

Fresh Thyme Vinaigrette

  • 1/2 cup olive or avocado oil
  • 1/4 cup sherry vinegar or white wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp local honey or maple syrup
  • 1 tsp fresh thyme, crushed
  • sea salt and pepper to taste

Instructions

  1. Wash and prepare all the salad ingredients. Either layer or toss together in a large bowl.

Vinaigrette

  1. Whisk all ingredients in a bowl or liquid measuring cup. You can also add ingredients to a jar, seal with a lid, and shake vigorously to emulsify. Additionally, you can double the recipe and process in a blender.

  2. Serve salad immediately with dressing on the side.