nvfoodnetwork.ca: Recipes

Spring Greens Salad - April 2011

2 green onions (chopped)
1 small red onion (cut into thin rings)
1 cup bean sprouts or radishes
½ cup bacon pieces (cooked & crumbled)
2 – 3 hard – cooked eggs (sliced)
½ cup walnuts or slivered almonds (toasted)

Basic Vinaigrette Dressing:
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil or nut oil
1 tablespoon fresh lemon juice (optional)
salt and pepper to taste

Combine in jar with a tight – fitting lid. Shake well.

Local Substitutions: The greens can be grown in your garden. Look in our producer directory for local pig and/or pig meat availability, as well as local egg producers.