Fresh Salad Greens with Lavender Vinaigrette
6 cups fresh salad greens (ideally purchased from local Farmer’s Market)
1/4 cup crumbled feta cheese
1 miniature yellow sweet pepper, sliced into thin rings
1 miniature red sweet pepper, sliced into thin rings
1/3 cucumber, halved and sliced thinly
OPTIONAL: edible flowers
Dressing:
5 tbsp. rice vinegar or champagne vinegar
5 tbsp. flax oil
1/2 tsp. sea salt
1/4 -1/2 tsp Dijon mustard
1 tsp. grated ginger
1 tbsp. fresh parsley
1/2 tbsp. fresh lavender, or 3/4 tsp. dried lavender
1/4 cup crumbled feta cheese
1 miniature yellow sweet pepper, sliced into thin rings
1 miniature red sweet pepper, sliced into thin rings
1/3 cucumber, halved and sliced thinly
OPTIONAL: edible flowers
Dressing:
5 tbsp. rice vinegar or champagne vinegar
5 tbsp. flax oil
1/2 tsp. sea salt
1/4 -1/2 tsp Dijon mustard
1 tsp. grated ginger
1 tbsp. fresh parsley
1/2 tbsp. fresh lavender, or 3/4 tsp. dried lavender
Blend all dressing ingredients in a Vitamix or blender.
Toss salad ingredients together.
Drizzle dressing (to taste) over salad, toss and serve.
