A selection of tender, flavorful baby greens and fresh herbs makes our Earthbound Farm Herb Salad mix a perennial favorite. Here we've capitalized on the clean, bright flavor of herbs by adding Italian parsley, tarragon and celery leaves to the mixture. Dressed with a very tasty vinaigrette, this all-green salad is a terrific palate cleanser for a hearty meal.
unseasoned rice vinegar
fresh lemon juice
dry red vermouth
finely minced shallots
anchovy fillet (mashed to a paste)
Freshly ground black pepper
extra-virgin olive oil
Earthbound Farm Organic Herb Blend Salad
fresh Italian parsley (leaves only)
fresh celery leaves (chopped if very large)
fresh tarragon leaves
To make the vinaigrette: Place all of the ingredients, except the canola and olive oils, in a food processor and pulse to combine. With the machine running, slowly add the oils in a thin, steady stream to emulsify the dressing. Season to taste with salt and more pepper as desired. Set aside. (The vinaigrette can be refrigerated, covered, for up to 2 months. Let it return to room temperature before using.)
Place the salad greens, parsley, celery and tarragon leaves in a large salad bowl and toss to combine. Add 1/4 cup of the vinaigrette to the greens and toss to coat. Taste and add more dressing as needed, then toss again. Serve immediately.
Per serving: Calories 170, Fat 17 grams, Cholesterol 0 mg, Sodium 100 mg, Carbohydrates 4 grams, Fiber 1 gram, Sugars 1 gram, Protein 1 gram.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 50%, Vitamin C 45%, Calcium 4%, Iron 10%.