Best Simple Tossed Green Salad

 

Ingredients:

• 5 cups loosely packed mixed greens - or any favorite lettuce
• 2 tablespoons shelled sunflower seeds
• ¼ cup crumbled bacon - or bacon bits
• ¼ red onion - thinly sliced
• 1 cucumber - peeled and thinly sliced

Dressing:

• ¼ cup dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil - example: extra virgin olive oil

Preparation:

1. Combine dressing ingredients in a jar, cover, and shake vigorously to combine. 
2. In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

lecremedelacrumb.com

Sour and Spicy Sweet Potato Greens

 

Ingredients:

1. 2 cup sweet potato leaves
2. 1 tbsp canola oil
3. 2 clove garlic
4. 3 chili pepper, chopped
5. 1 tbsp pickled banana pepper
6. 1 tbsp oyster sauce
7. salt

Preparation:

1. Heat up a pan at medium-high heat with oil, and add the minced garlic in. For the spicy and sour version, add 1 tbsp of pickled banana peppers and chili peppers (the quantity is depending on how spicy you want the dish to be)
2. Sautee them and once you can smell the aroma, add the sweet potato leaves in. Gently mix it so that the garlic won’t burn at the bottom. Cover with the lid and let it simmer for about 15 seconds.
3. Then stir well, add about 3 tbsp of water with some oyster sauce, add salt to taste, and it is done! Enjoy

All about Sweet Potato Greens video (also shows the recipe being made!)

bearcuisine.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com