This week in New Hampshire tender greens are still abundant! Mix up your iceberg or romaine routine by adding mesclun greens, baby spinach or arugula leaves to your salad or your sandwich. And, we’re enjoying the first strawberries of the season from SpringLedge Farm so we’ll be serving this healthy and delicious salad this weekend.
Summer Salad
6 c. mesclun greens or any baby greens
1 c. sliced strawberries
½ c. blueberries
¼ red onion, diced
¼ c. toasted, chopped pecans
¼ c. crumbled blue cheese
Mix all ingredients together and toss with raspberry walnut vinaigrette dressing.
Tell us what’s in season — and how you’re serving it — in your neck of the woods.