Recipe Background
Mean Green Salad is a nice way to perk up your lunches, and makes just enough to easily share with everyone (if you're inclined to share)! Crisp arugula and crunchy lettuce are delightfully loaded with spry radishes, packs-a-crunch cucumbers, and buttery pecans, and then it's all topped with a touch of refreshing mint drizzled with a tangy balsamic dressing. Quench your hunger with Mean Green Salad and let your happy emotions run wild!
Mean Green Salad is a nice way to perk up your lunches, and makes just enough to easily share with everyone (if you're inclined to share)! Crisp arugula and crunchy lettuce are delightfully loaded with spry radishes, packs-a-crunch cucumbers, and buttery pecans, and then it's all topped with a touch of refreshing mint drizzled with a tangy balsamic dressing. Quench your hunger with Mean Green Salad and let your happy emotions run wild!
Ingredients
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons date syrup or honey
- 2 tablespoons balsamic vinegar
- 1 clove garlic minced
- salt to taste
For the salad:
- 1 head romaine lettuce washed and dried, chopped
- 4 cups arugula washed and dried, chopped
- 3 small radishes sliced
- 2 Lebanese cucumbers de-seeded, sliced
- 1/2 cup pecans chopped
- mint to taste, sliced
Directions
- In a jar or bowl, add the olive oil, the date syrup, the balsamic vinegar, the garlic, and the salt, then seal and shake (if in a jar) or whisk (if in a bowl) to combine.
- In a large bowl, add the romaine, the arugula, most of the radishes, the cucumbers, most of the pecans, and the mint, reserving some of the pecans and the radishes for topping.
- Add the dressing to the salad right before serving and use tongs to mix.
- Top the salad with the reserved radishes and the reserved pecans.
- Serve.
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