Wait, whipped cream in a salad? This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
SPINACH PESTO 3 cups fresh spinach cup olive oil cup parmesan cheese 2 tablespoons garlic, minced 2 tablespoons lemon juice kosher salt Pulse ingredients in a food processor until consistency is smooth and resembles a paste.
Honey Mustard Dressing (& Green Salad with Crispy Chicken Strips) cup olive oil cup yellow mustard cup raw honey cup apple cider vinegar 1 tsp unrefined salt 1 tsp freshly ground black pepper tsp garlic powder