Hello June! I’m munching nightly like my lambs on delicious salads. Planting new batches of greens varieties every week, about a 2 ft. by 2 ft. area, keeps the two of us in good contact with crisp leafy nutrients. Check out this Vegetarian Kitchen web page for all the data on greens benefits.
I love a crunchy butter variety, with some sprigs of spicy arugula, and some colorful romaine, all topped with shredded radish, carrot and beet. Toasted pumpkin seeds add a finishing touch. For dressing, I’m all about apple cider vinegar, olive oil, a spoonful of spicy mustard, salt and pepper. Shake it and eat up!
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