Spring is here and even with an unusual snow we are seeing nutritious greens all over! We topped our classic pasta salad with #chickweed and #wildmustard for the win. We have a habit of adding ferment brine to salad dressings to boost our daily ferment intake.❤
Salad base:
1 bag of GF pasta spirals, cooked, drained & cooled
Olives, cut in quarters
Cheddar or mozzarella cheese cubed, small
Chickweed tops
Wild mustard flowers and buds
Wild mustard leaves sliced very thin
Classic dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup of ginger kombucha or ferment brine of choice (opt)
1/4 c maple syrup
1 minced garlic
1 tsp Italian Seasoning
1/2 tsp fine lemon zest, dried or fresh (opt)
Salt and pepper to taste
Mix well and add desired amount to your salad & enjoy! GF pasta will absorb dressing so I suggest adding it right before serving!
PS Quinoa or salad greens make a good substitute for pasta.