Oldways Spinach and Dill Salad - The Food Trust
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Watch an interactive lesson and see our educators demonstrate the recipe at thefoodtrust.org/online- learning Answer a few questions and you'll receive $4 in free Food Bucks to use at your nearby participating farmers market! INGREDIENTS 1 bag (9 ounces) of spinach (or 1 bunch of loose) 3 cucumbers, halved and thinly sliced 5 sprigs of fresh dill 5 large basil leaves, chopped 1 tablespoon apple cider vinegar 2 tablespoons extra-virgin olive oil Juice of ¼ lemon 3 avocados Salt and pepper to taste Source: oldwayspt.org DIRECTIONS 1. Rinse the greens and dry with a paper towel. 2. If you want smaller pieces, chop greens on a cutting board. 3. Slice the cucumbers into quarters. Chop quarter slices as thin as you can, keeping the seeds. 4. Pull the dill leaves from their stalks. Mince the leaves finely and sprinkle over the salad. Add dill and basil to bowl and toss. 5. Drizzle apple cider vinegar, olive oil and lemon juice over the salad. 6. Add pinch of salt and black pepper, toss to coat. 7. Top each serving with a slice of avocado. Makes: 4 servings Prep Time: 15 minutes Total Time: 15 mintues Special thanks to our farmers market sponsor: Green Mountain Energy
Transcript of Oldways Spinach and Dill Salad - The Food Trust
Watch an interactive lesson and see our educators
demonstrate the recipe at thefoodtrust.org/online-
learning
Answer a few questions and you'll receive $4 in
free Food Bucks to use at your nearby participating
farmers market!
watch us cookthe recipe!
INGREDIENTS1 bag (9 ounces) of spinach (or 1 bunchof loose)3 cucumbers, halved and thinly sliced5 sprigs of fresh dill5 large basil leaves, chopped1 tablespoon apple cider vinegar2 tablespoons extra-virgin olive oilJuice of ¼ lemon3 avocadosSalt and pepper to taste
Source: oldwayspt.org
DIRECTIONS
1. Rinse the greens and dry with a paper towel.2. If you want smaller pieces, chop greens on acutting board.3. Slice the cucumbers into quarters. Chop quarterslices as thin as you can, keeping the seeds.4. Pull the dill leaves from their stalks. Mince theleaves finely and sprinkle over the salad. Add dilland basil to bowl and toss.5. Drizzle apple cider vinegar, olive oil and lemonjuice over the salad.6. Add pinch of salt and black pepper, toss to coat.7. Top each serving with a slice of avocado.
OldwaysSpinach andDill Salad
Makes: 4 servingsPrep Time: 15 minutes Total Time: 15 mintues
Special thanks to our farmersmarket sponsor:
Green Mountain Energy
Vea una lección interactivay vea a nuestros
educadores demostrar lareceta en
thefoodtrust.org/online-learning
Responda algunaspreguntas y recibirá $ 4 encupones food bucks parausarlo en su mercado local
de agricultores
Míranoscocinar la
receta!
INGREDIENTES1 bolsa (9 onzas) de espinacas (o 1 manojo
suelto)
3 pepinos, cortados por la mitad y en rodajas
finas
5 ramitas de eneldo fresco
5 hojas grandes de albahaca picadas
1 cucharada de vinagre de manzana
2 cucharadas de aceite de oliva virgen extra
Jugo de ¼ limón
3 aguacates
Sal y pimienta para probar
DIRECCIONES1.Enjuague las verduras y seque con una toalla depapel..2. Corta los pepinos en cuartos. Pique las rebanadasde cuarto tan delgadas como pueda, manteniendo lassemillas.3. Saque las hojas de eneldo de sus tallos. Pique lashojas finamente y espolvoree sobre la ensalada.Agregue eneldo y albahaca al tazón y revuelva.4. Rocíe el vinagre de manzana, el aceite de oliva y eljugo de limón sobre la ensalada.5. Agregue una pizca de sal y pimienta negra, revuelvapara cubrir.6. Cubra cada porción con una rodaja de aguacate.
ensalada deespinacas yeneldo
Porciones: 4Tiempo de preparación: 15 minutos
Tiempo Total: 15 minutos
Origen: Oldwayspt.org
Un agradecimiento especial anuestro patrocinador del mercado
de agricultores.: Green Mountain Energy
