Mother Earth Living

Managing Microgreens: Micros and Greens Salad

Top a bedding of mild lettuce with a handful of assorted microgreens and dress all with a simple vinaigrette.
By Debbie Whittaker
March/April 2000
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Beet, chard, cress, mustard, arugula, and nasturtium microgreens give a simple salad distinctive taste.


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Serves 4

Top a bedding of mild lettuce with a handful of assorted microgreens and dress all with a simple vinaigrette. The brilliant colors, distinctive textures, and varied flavors of microgreens make other ingredients unnecessary.

1 large or 2 small heads butterhead lettuce, torn into bite-sized pieces
1 1/2 tablespoons extra-virgin olive oil
3/4 cup mild-flavored microgreens such as beets and/or chard
1/4 cup pungent microgreens such as cress, mustard, arugula, and/or nasturtium
1/4 cup broccoli microgreens or sprouts
1 1/2 tablespoons seasoned rice wine vinegar, preferably herb-infused Salt and freshly ground pepper to taste

Place the lettuce in a salad bowl and toss with the oil. In a separate bowl, toss the microgreens with the vinegar. Drain the vinegar over the lettuce and toss it again before arranging the sprouts on top. Add salt and pepper to taste.

Click here to read the original article, Managing Microgreens.


Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.



















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