This combo of spring greens helps to cool and balance the liver.
1 bunch of watercress, torn into bite sized pieces
5 cups of mixed baby lettuce
1 cup romaine lettuce, torn into bite sized pieces
1 cup of dandelion leaves, torn into bite size pieces
1 cup sprouted mung beans
½ cup mint leaves, shredded
2 oranges, peeled and sectioned
½ cup pine nuts, lightly toasted
juice of one lemon
2 Tbsp. honey
2 Tbsp. extra virgin olive oil
½ tsp. salt
1 Tbsp. Dijon mustard
pinch of oregano
1 clove garlic, minced
To toast pine nuts, place them in a heavy skillet over medium heat. Stir constantly until the nuts are lightly browned and becoming fragrant. Be careful – nuts are easily burned and will be VERY hot to touch.
To make dressing, combine all dressing ingredients (lemon juice through garlic) in a jar with a tight fitting lid. Shake until well combined and adjust salt to taste. (this also works well in a small blender or food processor - puree until well
Toss all of the greens in a large bowl. Add oranges, pine nuts, and dressing. Toss together and serve immediately.
Makes about 4 servings.