5/5 (1)
pasta and bean salad with fresh greens

Ingredients/ Directions

  • 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!

Lindsay Aloise Graf

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.


keeping the fresh coming with a fresh new production manager

Coming off a very eventful summer that resulted in expanding distribution by adding Stop & Shop stores throughout New England and supporting medical first-responders during the pandemic with donations of a quarter of a million dollars in baby greens, hydroponic lettuce grower, lef Farms continues its forward momentum by adding a new production manager to its mix. “We’re so excited to add Mariana Robles to our management team”, smiles lef founder, Henry Huntington. “As a 2015 graduate from the University of Los Llanos Colombia, specializing in Agronomy, Mariana brings with her some fresh, out-of-the-box thinking that we can’t help but […]

Lēf Farms is a local New England grower of fresh salad greens

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.

Rate this recipe