Mesclun greens are a mix of salad greens including different lettuces and other leafy greens like mustard and endive. The mix usually tends towards more bitter flavors. I like to use baby greens when I’m eating a fresh salad. So I plant mesclun greens seeds every two weeks then I don’t run out.
It just takes a minute to zip out to the garden and snip off a few outer leaves.
I love the variety that comes in a package of Mesclun greens seeds. The bright colors call out to be used fresh.
These are so beautiful, sometimes I just stand in the garden and stare at the lettuces.
This recipe is packed with nutrition: vitamins, minerals, and fiber. Plus its filling and deelish.
Since it contains all six tastes its also an Ayurvedically balanced meal:
Bitter – mesclun greens
Sweet – sugar
Astringent – black eyed peas, tomato
Sour – vinegar
Salty – salt
Pungent – the optional onions and garlic
Black Eyed Pea Salad with Baby Mesclun Greens
6-8 cups baby mesclun greens, not packed
1 cup/8 oz cooked black eyed peas, drained and rinsed if from a can
½ large tomato, chopped
4 TBSP balsamic vinegar
2 tsp whole grain Dijon mustard
¼-½ tsp sugar or maple syrup
salt and pepper to taste
1-2 tsp olive oil
thinly sliced onion
finely chopped garlic
Whisk together balsamic vinegar, Dijon mustard, sugar/maple syrup, salt & pepper (if using sugar granules let it sit a few minutes until sugar dissolves). Optional: whisk in olive oil.
Place the greens and beans and chopped tomatoes in a large bowl, pour in dressing, mix until greens are coated.
Serve with a side of crusty bread.