In winter months, when the ground is frozen and blanketed in snow, I rarely buy and eat fresh greens. But as the soil warms and spring greens sprout in my garden, I start eating salads—daily. The first ones feature mounds of greens and herbs sparsely dotted with other vegetables. When my lettuces bolt and turn bitter, tomatoes, cucumbers, and snap beans take over. Beets, carrots, and kale, plus a small flush of spinach, bump up against the first snowfall.
This type of seasonal salad building means you rarely find a mix of lettuce, tomato, and cucumber in my bowl. But as I share this week in my Twice as Tasty column for the Flathead Beacon, you can still enjoy flavor pairings produced in different seasons. The secret is simple: make your own salad dressing. Homegrown frozen cherry tomatoes and dried basil have far more flavor than the fresh options you could buy at the store right now. In an easy dressing, they give summery flair to spring greens.
Learn to make Tomato and Herb Salad Dressing
