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Salad of Greens with Warm Pecan Dressing

6 cups fresh beet greens, and/or collard greens and/or swiss chard(about 1 pound)

2 T balsamic vinegar

2 tsp. honey

1 T Dijon mustard

2 tsp. vegetable oil

1⁄2 cup pecans, roughly chopped or broken

Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.

In a small bowl, combine the vinegar, honey and mustard. Set aside.

Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and
pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once. 

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