I have grapes and pears in the fridge. It is spring and greens started to grow in the garden. We got 15 dozens of eggs from in-laws farm at $ 1 a dozen. We purchased grape and pears less than $1 a pound and stocked on them for snacks. What an opportunity to make my first salad of the spring 2019!

Ingredients:

1 Gallon container loosely full of the following freshly harvested greens:

Broad-leave Sorrel (Rumex acetosa)

Dandelion leaves (Taraxacum officinale)

Garlic Mustard leaves (Alliaria petiolata)

 

3 Pears

4 Cups grapes

2 Dozens hard boiled Eggs

2 tbsp. Chopped Chives

4 Tbsp. Olive Oil (I was out of extra virgin olive oil so I melted 1 stick of butter and used it instead)

4 Tbsp. Unrefined Apple Cider Vinegar

Sugar and Salt to taste

1 bag French Steak Rolls (24 rolls)

 

Directions:

Rinse the greens and chop them roughly.

Add them to a big mixing bowl.

Wash the pears and cube them. Add to the greens.

Rinse the grapes and cut them in half. Add them to the greens.

Shell the eggs and chop them. Add them to the mixing bowl.

Add some salt and mix together.

 

In a small bowl, add the chives, oil or melted butter, and vinegar. Add sugar and salt. Stir.

Poor in the mixing bowl and mix everything together.

 

Preheat the oven at 400 degrees F.

Bake the French steak rolls for 6 minutes.

 

Serve the salad with the rolls for dinner.

It was a big batch salad for a household of 3 adults and 3 kids. The leftover was served as lunch for the kids the next day.