From the Pantry Butler kitchen
Summer Salad
This salad can be tossed together, lightening fast. Walnuts give this salad a delightful crunch. Enjoy as a tasty side dish. USDA MyPlate Kitchen — Creative Vegetable Cookery — North Dakota State University Extension Service (public domain), via myplate.food
Ingredients
- 2 cups salad greens
- 6 green onions, thinly sliced
- 6 fresh large mushrooms, thinly sliced
- 1/4 cup walnuts, coarsely chopped
- 3/4 cup fresh parsley, finely chopped
- 3/4 Tangy Dressing
Method
- Wash your hands with soap and water.
- Wash and dry greens.
- Tear into bite-sized pieces and place in large salad bowl.
- Add onion, mushrooms, walnuts, and parsley.
- Just before serving, toss with dressing.
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