Spinach and Radish Sprout Salad with Strawberries and Feta Cheese in a Mint Vinaigrette

I’ve harvested my first vegetables of the season.

Radish Sprouts.

Radishes need to be thinned in order to have room to form their peppery and spicy roots below the Earth.

The thinning of seedlings is one of the most difficult things to do in gardening as many tend to believe they’ll be losing a good proportion of their harvest.  However, this is something that needs to be done in order to have a harvest at all.

What is sure to lift ones spirits is knowing that the pulled radish sprouts do not need to be tossed in the compost unused. Instead they make a great peppery addition to any Spring salad.

Once rinsed and cleaned, they are even scrumptious as a snack.  My boys loved them.

This is one of my favorite things about Spring.  The fresh greens and small root vegetables coming from gardens and farmers markets.

With my freshly harvested radish sprouts, I decided to make a salad using the best of what’s in season.  Spinach, organic strawberries, feta cheese and mint.

Fresh and Bright. Sweet and Peppery. The flavors enhance one another.

Spring, I’m so glad you’re here.

Spinach and Radish Sprout Salad with Strawberries and Feta Cheese in a Mint Vinaigrette

Ingredients:

Salad:

• Fresh Spinach Leaves
• Radish Sprouts
• Strawberries
• Feta Cheese

Dressing:

• 2/3 cup fresh mint, chopped
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 3tbl raw honey
• 1/2 tsp celtic sea salt
• dash of pepper

Method:

For the Salad:

1. Add radish sprouts over spinach.

2. Top with freshly cut organic strawberries and sprinkle with feta cheese.

For the Dressing:

Mix all ingredients together in a mason jar or other small glass bottle.  Mix well and refrigerate for at least two hours where the flavors can incorporate.

Have you harvested anything from your garden?  Please share in the comments below or share pictures on the Spain in Iowa facebook fan page by clicking here.  We LOVE to drool over garden pics 😉