Wild Harvested Redwood Sorrel Salad Recipe : Eat. Drink. Better.

Redwood Sorrel Spring is upon us, and the redwood forest around my home has come to life.

A friend told me recently that the lush …
eatdrinkbetter.com/2008/05/16/wild-harvested-redwood-sorrel-salad-recipe/ – 61k –

Tangy Redwood Sorrel Spring Salad

• 2 to 4 cups spinach or other greens (depending on how many people you’re serving)
• 1 ripe organic mango, cut into 1/2″ cubes
• 1/3 cup or so of tofu “feta”
• handful of sprouts of your choice
• handful of wild harvested Redwood Sorrel (rinsed well)
• 1/4 cup or so of pine nuts, cashews, or any nuts you fancy
• For the dressing: 2 parts lemon juice, 2 parts olive oil, and 1 part pure agave nectar

Make the tofu “feta”. You may want to do this ahead of time, as it will keep for several weeks. Rinse the Redwood Sorrel and greens, and allow to dry.

In a large bowl, combine spinach, diced mango, “feta,” sprouts, nuts, and Redwood Sorrel. Gently mix.

This salad is really good on its own, but if you’d like, you can make a simple dressing by combining lemon juice, oil, and agave nectar in a jar with a lid. Shake dressing ingredients to mix, and serve with the salad.