Cultivating Sustainability

A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

• 1 head of lettuce*
• 4-6 spring, salad white turnips, thinly sliced with skins*
• 3-4 green onions**
• 1/2 cup sugar snap peas, cut in half*
• 1 bunch of raw baby beets, thinly sliced with or without skins*
• 2 tbsp crumbled feta cheese
• 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.