Green Leaf Salad with Balsamic Vinaigrette (Project Grow)

Green Leaf Salad with Balsamic Vinaigrette (Project Grow)

Admiring the garden plots at County Farm Park, I assisted a gardener with the community hose. She warmly thanked and invited me to help myself to her beautiful garden vegetables. She introduced herself as Dawn and introduced me to Marcella and Ge, working close by. Dawn and Ge, obviously proud of Marcella, explained that she was the guardian of the locally treasured heirloom tomato seeds and Project Grow’s Master Gardener. I was humbled, serendipitously thrilled to meet the woman entrusted to protect our local tomato lineage progeny

You too can meet Marcella (pictured left & Ge pictured right) this Saturday at the Farmers Market where she will be sampling her heirloom tomatoes. Be sure to check out Joan Bailey’s articles about Project Grow in annarbor.com. Her blogs regularly provide details about Project Grow and their scheduled events.

If you’re not growing your own, it’s not to late to reserve a plot next year. No time for gardening? Don’t fret. The Farmers Market will always provide you a taste of Michigan sun and soil every Wednesday and Saturday. Pick up some locally grown lettuce, cucumbers, tomatoes and peppers while you’re visiting Marcella on Saturday. My July 27th dinnerFeed for Balsamic Lamb Chops, also available for purchase at the Farmers Market, would be an excellent and simple accompaniment to the salad bowl. The salad vinaigrette and lamb marinade use similar ingredients. For tips on making the perfect vinaigrette, go to dinnerSeeds: locally grown on dinnerFeed. You’ll find it with my Farmers Market video blog.

Recipe: Green Leaf Salad with Balsamic Vinaigrette (Project Grow)

Ingredients

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove of garlic or shallot, finely chopped
  • 1 tablespoon chopped fresh herbs
  • 1 bunch lettuce , washed and torn (4-6 cups)
  • 1 cucumber, peeled and sliced
  • 1 large tomato, cut into wedges
  • 1 bell pepper, stem and membranes removed, sliced

Instructions

  1. Whisk together olive oil, balsamic vinegar, garlic and herbs. Season to taste with kosher salt and freshly ground pepper.
  2. Toss lettuce with half of vinaigrette. Arrange cucumber, tomato and bell pepper over lettuce, toss again, and add additional vinaigrette to taste

Time: 15 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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