Summer Harvest Garden Salad

Harvesting Salad Greens from our Backyard Garden

Thanks to fine dining chefs, we have gone from an iceberg lettuce salad loving culture to a mixed greens kind of country. For our lamb kabob dinner, I harvested sorrel, arugula, green and red leaf lettuce from our backyard garden, as well as the pots on our upper deck!

Backdeck Pots Full of Salad Greens, Herbs, even a Fig Tree

To save time, I take kitchen shears and my salad spinner out to the garden.

I fill the salad spinner with the assorted greens. Next I wash the greens and spin them to dry. Using the kitchen shears, I cut the greens into bite size pieces and place in a bamboo salad bowl. Then I chill them in the refrigerator while making the rest of the dinner.

Because of my no-nightshade diet, we top our green salads now with orange slices (cut into bite size pieces), which is Keith’s favorite salad of all. So it works for the two of us.

Earlier this month I took a sprig or two of fresh tarragon from my herb garden and put it in a bottle of vinegar. Then we used garlic infused olive oil and the tarragon infused vinegar to dress the salad. Bon Appetit!

If you like this salad recipe, see the rest of our dinner that went with it.

Here is the Lamb Kabobs Marinated in Fresh Mint recipe.

And, you’ll also enjoy the Yogurt Cucumber Sauce recipe served with the Kabobs.

Kimberly Hartke is the publicist for Sally Fallon Morell, author of the Nourishing Traditions cookbook, and the Weston A. Price Foundation.