Recipe courtesy of Tyler Florence

Spring Green Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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Ingredients

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)

2 tablespoons finely chopped chives

Kosher salt and freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

1/2 lemon, juiced

Directions

  1. Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

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