Mustard Greens are a hardy and spicy wild growing edible. Incorporate them with our Almond Ginger Dressing for the perfect savory summer salad.

Almond Ginger Dressing, Yield: 4 Cups


2 C. Chopped Bell Pepper
1 C. Raw Almond Butter
1/2 C. Chopped Scallion
1/4 C. Chopped Red Beet
2 T. Chopped Ginger
1 Clove Garlic
1.5 T. Kelp Powder
1 C. Water
1 T. Braggs Aminos or Nama Shoya (optional)
1/2 T. Fresh Lemon Juice
Cayenne to taste

Toss the finished dressing with mustard greens and top with chopped raw dehydrated almonds.

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Foraging the Wild Life Mixed Greens Salad