{"id":78,"date":"2026-05-09T16:04:15","date_gmt":"2026-05-09T16:04:15","guid":{"rendered":"https:\/\/bouldermovingguide.com\/?p=78"},"modified":"2026-05-09T16:04:15","modified_gmt":"2026-05-09T16:04:15","slug":"market-meals-spring-greens-salad-with-lemon-dijon-vinaigrette","status":"publish","type":"post","link":"https:\/\/bouldermovingguide.com\/?p=78","title":{"rendered":"Market Meals: Spring greens salad with lemon-Dijon vinaigrette"},"content":{"rendered":"
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Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox<\/strong>.<\/em><\/p>\n

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Anyone who has taken a stab at eating healthier at restaurants has encountered their fair share of \u201chouse salads.\u201d The limp lettuce and unripe tomatoes can be so disappointing and pricey that you simply stop ordering salads.\u00a0<\/p>\n

However, chefs who love salads will tell you that when you are making something as simple as greens in a vinaigrette, every single ingredient matters in the end result.\u00a0<\/p>\n

Fresh, local greens and vegetables grown in nutrient-rich soil are bursting with complex flavors that can elevate that blah side salad into something you crave.\u00a0<\/p>\n

In the following recipe, try tearing (not chopping) greens, and shredding and thinly slicing toppings so each bite includes all of your flavors. Pat your produce dry so that the dressing can fully coat your salad without getting soggy or slimy.<\/p>\n

Instead of those heavy, goopy commercial dressings, make your own vinaigrette in minutes that highlights the fresh ingredients, rather than drowning them.\u00a0<\/p>\n

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Spring Market Salad<\/strong><\/h2>\n