Scholar House Recipe
VPF greens, cherry tomato, radish, spring onion, cucumber, farm cheese, crouton
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Wash the Greens
Thoroughly wash and dry the VPF greens in a salad spinner or with paper towels.
- 2
Prepare the Vegetables
Halve the cherry tomatoes, slice the radishes thinly, chop the spring onions (both white and green parts), and peel and slice the cucumber into half-moons.
- 3
Prepare the Cheese
If the farm cheese is not crumbled, break it into smaller pieces or crumble it for easier mixing.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Assembly
- 5
Combine Ingredients
In a large salad bowl, combine the washed VPF greens, cherry tomatoes, radishes, spring onions, and cucumber. Toss gently to mix.
- 6
Add Cheese
Sprinkle the crumbled farm cheese over the salad ingredients.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 8
Top with Croutons
Immediately before serving, add the croutons on top of the salad for added crunch.