Eat fresh: 3 recipes to shake up your sad salad night
When you think about leafy greens, if a bowl of raw rabbit food is the first thing that comes to mind, it’s time to expand your repertoire, says Jennifer Struik, MS, RD, a personal chef and culinary educator in Grand Rapids, Michigan.
She offers three creative recipes that use Revolution Farms’s greens in new ways. First up: a warm salmon and pickled vegetable salad that’s anything but basic. Her grilled flatbread, meanwhile, is an easy and delicious way for carb-lovers to load up on greens. And finally, whip up the fast and fresh taco cups on a busy weeknight instead of dialing for dinner.
