That's right: salads.
I hate making salads. I usually feel uninspired and the results are disappointing. So this week, I wanted to challenge myself to come up with some different combinations of greens using exciting ingredients.
Spring is the perfect time of year for crafting delicious raw green creations, since all the yummy tender wild greens are popping up all over the place.
So today's salad of the day is a chickweed salad with grated carrots and golden beets, parsley, and pink lady apple slices.
Chickweed grows as a garden weed (much like dandelion) and is one of the most mild-flavored wild greens I know of. That's what I've harvested out of my garden this year and the best thing is that I didn't even have to plant it. Three cheers for edible weeds.