Spring Greens with Quick Pickled Vegetables
0
0
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Enjoy your meal!
Ingredients
- Rice Vinegar - 1 cup
- Sugar - 3 tablespoons
- Salt - 2 tablespoons
- Baby Carrots - 4.6 oz
- Baby Turnips - 3.5 oz
- Olive Oil - 0.3 cups
- Freshly squeezed lemon juice - 1 tablespoon
- Ground Black Pepper - to taste
- Herbs - 0.7 oz
- Arugula - 14.8 oz
- Sorrel - 9.9 oz
- Tatsoi - 4.9 oz
Step by Step guide
Step 1
Pickled vegetables: In a small saucepan, bring vinegar, sugar, and salt to a boil. Then remove the saucepan from heat and add the vegetables; let them steep in the brine until the vegetables are tender, about 10 minutes. Strain.
Step 2
Salad: In a small bowl, mix the oil, lemon juice, add salt, pepper, and a bit more lemon juice (if desired).
Step 3
In a large bowl, combine the prepared dressing, herbs, and greens. Top the salad with the pickled vegetables, season with salt and pepper, and toss.
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