Summer Chopped Salad
The ingredients we used
Use whatever greens and other veggies that strike your fancy, but tomato is key if you want to go without any dressing and/or seasoning.
Start with chopping enough greens into bite size or smaller pieces to provide a loosely packed cup or more per serving. Then, using amounts that make for a nice blend of taste and texture, chop the remaining veggies small, grating the yellow squash for a contrasting look and texture.
To end, finely slice or chop a fresh basil leaf or two per cup. That’s it! Especially if freshly picked, the veggies shine on their own. But, you can always add salt, pepper, or a light dressing to taste.
At the cooking demo, we used chi-sin and pea tendrils from Flats Mentor Farm, a cucumber from Kelly’s Farm, and tomato, yellow squash, and basil from Farmer Dave’s.
