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  • Writer's pictureYummy Sprout

Farm Salad...Is is Summer Yet?

We are participating (once again) in the Wisconsin Whisk "all whisked up". A chance to make and share a recipe from another Whisk member. This month we were assigned the blog Wisconsin Fun Next Exit. The author Erica chronicles her food, travel and life adventures at her simple and chic space of the internet. Currently we are dreaming of spring which melts into the long days of summer. Soup and stew recipes...we are kinda over you right now. We made a recipe Erica shared a few summers back when she worked on a farm in exchange for fresh veggies (sounds like a fun trade to us). We had to make a few changes because, well it's February still but tried to stay true to her recipe. The homemade dressing was wonderful...tangy and balances the greens well!


Dressing -



Lemon Juice

Red Wine Vinegar (I used balsamic)

Stone Ground Mustard

Olive Oil

Fresh Herbs

Greens; combinations of lettuces, spinach, kale (washed and dried) (I used romaine, iceberg, spinach and kale)

Veggies (summer squash, cucumber, kohlrabi, radishes, etc) (I used cucumbers because they were all I had)

Optional add-ins: Sprouted lentils, sliced dried figs, hard boiled egg, parmesan cheese... ( I used dried figs, blackberries, almond milk ricotta, pistachios and sprouts)

The recipe says to smash the garlic and salt into a paste, used my garlic press because I prefer a subtle garlic flavor in most things. Add the rest of the dressing ingredients and toss over salad ingredients!

This made a great lunch!

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