Makes 8 servings
8 c baby greens or mesclun 1 c sliced fresh strawberries 1 c toasted pine nuts Bottled red wine vinaigrette dressing 1. Divide baby greens among 8 salad plates. 2. Add strawberries and pine nuts. 3. Serve at once with dressing on the side. Note: Toast pine nuts by cooking 2-3 minutes
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
