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COOKING WITH THE SNAP – Mixed Green Salad

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Mixed Green Salad

1 5-ounce container of mixed greens – baby spinach, baby chard and baby kale
Dressing
1/8 Cup olive oil
1 Tablespoon pure maple syrup or agave (I used a little of both because I had less than one tablespoon of maple syrup left after spilling my first attempt at making the dressing).
1 Tablespoon apple cider vinegar
½ teaspoon Dijon mustard
¼ lemon, juiced
Salt and pepper to taste
Toasted almond slices or slivers (optional)
Mix dressing ingredients and whisk until combined. Pour of large bowl of greens and toss. Refrigerate at least an hour before serving. Toss before serving. Sprinkle with toasted almonds.
From the Kitchen of Lori Ivey