- Fresh garlic and lemon dressing
- Mix together with a whisk or in a dressing shaker
- ¼ cup olive oil
- ¾ tsp. sea salt
- ¼ tsp. fresh ground pepper
- 3 tbs. fresh chopped parsley
- 1 lemon (juice only)
- 1 tbs. white wine vinegar
- 1 tsp. granulated garlic
For the pasta salad, mix together
- 1 cup of cooked mung beans or chickpeas
- 3 cups of gf pasta
- 1 cup of chopped cherry or grape tomatoes
- 1 leek (chopped and sautéed in olive oil and sea salt)
- 2 cups of lēf Farms greens
- 2 small cucumbers (diced)
- ⅓ cup shelled/ unsalted sunflower seeds
- ¼ cup diced red onion
Pour dressing over the pasta salad before serving and mix well. Enjoy!
This recipe created for lēf
by Lindsay Aloise Graf
Lindsay is the creator of the blog, livingwith4fromscratch.com, and Instagram account, @livingwith4fromscratch. As a mother of four, she specializes in developing healthy, kid-approved recipes. She has a passion for cooking with fresh, local ingredients, and is a self-taught food stylist.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.