Truly Mixed Greens Salad

Serves 4


Your favorite wooden salad bowl

Clove of fresh garlic, smashed

  • 6-8 cups assorted fresh greens. I used chard, spinach, kale, beet greens, broccoli greens, dandelion, escarole, celery leaves, Italian parsley , dill
  • 1 cup fresh snap peas, thinly sliced
  • 1 small salad onion, thinly sliced
  • 1 small zucchini, very thinly sliced(almost shaved)
  • 1/3 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp. Dijon or grainy mustard
  • 1 tsp. honey
  • Sea salt and cracked black pepper to taste
  • 1 tbsp chopped fresh tarragon
  • Zucchini blossoms, if available.


  • Rub inside of salad bowl with garlic.
  • Make sure all produce is thoroughly washed and dried prior to use.
  • Whisk olive oil, mustard, honey, vinegar, tarragon, salt and pepper in a small bowl and set aside until ready to dress the salad
  • Toss greens and veggies with vinaigrette; top with zucchini blossoms and sprinkle with additional sea salt and cracked black pepper, to taste

Use your imagination when creating your salads. The garden beholds a plethora  of beautiful  colors and flavors. Create a masterpiece!

Dana Daniel chef/owner/caterer at Dana’s Recipe, working also at HopeWorks Social Enterprises in Everett. Dana loves sharing how to prepare locally grown food, in season, where she lives.