Mixed Green Salad Recipe

Today we used our garden greens to make Mixed Green Salad in 1st and 2nd periods and Penne Pasta with Bacon and Greens in 5th, 6th, and 7th. Both were a hit, but the salad dressing was so good that not one student even asked to open the bottle of Ranch dressing! After many requests, here it is (with our own special touches included):

Mixed Green Salad
Ingredients:

• 2 Tbsp. vinegar (we used white)
• 1 clove fresh garlic, minced
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 3/4 tsp. salt
• dash of pepper
• 6 Tbsp. oil
• 4 green onions, chopped fine, including tops
• about 10 loosely packed cups of lettuce and spinach, torn into bite-size pieces

Directions:

1. Combine the vinegar, garlic, mustard, honey, salt, and pepper in a small bowl. Blend well.
2. Drizzle in oil slowly, blend with a wire whisk until completely combined.
3. Mix greens and onions and toss lightly with dressing. (Don't dump it all in! Add a small amount and toss until everything is lightly coated. Save the rest of the dressing for later if necessary.)