I eat salad along with dinner many nights of the week, but often I just toss some veggies together with a bit of bottled salad dressing and I forget about how easy and delicious homemade dressing can be. Especially when paired with fresh greens and herbs, sharp cheese and crunchy sunflower seeds.
Usually I would put Parmesan or Cheddar in a salad, but when I saw a package of Pecorino Romano at the store, I knew the salty cheese would be perfect with these lush greens. Pecorino Romano is a sheep’s milk cheese that is related to Parmesan, but with a stronger salty taste. Try it on your pasta next time and you’ll be surprised by the lovely almost smokey flavour.
Originally I planned to make this salad with some baby kale, but when I saw this Longo’s Organic Spring Mix with Herbs I had to give it a try. The mix is full of so many colourful greens including tango, lolla rosa, red and green romaine, red and green oak, red and green chard, spinach, mizuna, radicchio, frisee, beet greens, arugula, tat-sol, red mustard, kale, collard, dill and parsley.
I especially loved the addition of the fresh herbs, but if you have spring mix that doesn’t contain herbs, you can just chop some of your favourites and add them in.
What you’ll need for 2 servings:
3 cups Mixed Greens
1 Lemon, juiced
2 tbsp Olive Oil
Salt and Pepper to taste
1/4 cup Pecorino Romano cheese, grated
2 tbsp hulled Sunflower Seeds
I served this last night as a side salad with some cauliflower pizza. A perfect dinner to have out on the porch.