Managing Microgreens: Micros and Greens Salad

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Beet, chard, cress, mustard, arugula, and nasturtium microgreens give a simple salad distinctive taste.

<em>Serves 4</em>
<p>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.</p>
<p>1 large or 2 small heads butterhead lettuce, torn into bite-sized pieces<br />
1 1/2 tablespoons extra-virgin olive oil<br />
3/4 cup mild-flavored microgreens such as beets and/or chard<br />
1/4 cup pungent microgreens such as cress, mustard, arugula, and/or nasturtium<br />
1/4 cup broccoli microgreens or sprouts<br />
1 1/2 tablespoons seasoned rice wine vinegar, preferably herb-infused Salt and freshly ground pepper to taste</p>
<p>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.</p>
<p>Click here to read the original article, <a href=””>Managing Microgreens</a>.</p>
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<p>Debbie Whittaker, a frequent contributor to The Herb Companion, demonstrates her healthy cooking style as the Herb Gourmet in Denver, Colorado.</p>

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