Ingredients:
• 4 cups fresh green
romaine, chopped
• 2 cups baby spinach
• 1 cup dandelion or beet
greens, chopped (for something different and deliciously bitter)
Vinaigrette:
• 4 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard
• 2 tsp maple syrup
• 1 tsp dried basil
• ½ tsp salt
• Freshly ground pepper
Instructions:
1. Combine with a whisk and pour over salad
greens immediately
Dressing can be made ahead and refrigerated for up to one week.
For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.