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Spring Greens Salad



8 cups mixed greens (green or red leaf lettuce, spinach, mesclun or other mixed greens)

2 green onions, chopped

1 small red onion, cut into thin rings

1 cup bean sprouts or radishes

1 cup celery, chopped

2 cups mushrooms, sliced

2-3 hard-boiled eggs, sliced

1/2 cup walnuts, almonds or other nuts, toasted

1 artichoke, sliced thinly

Chive blossoms (for color and chive flavor)


1 cup strawberries

4 tsp. rice vinegar

4 tsp. lemon juice

1 Tbsp. 100% pure maple syrup

1/4 tsp. salt

1/8 tsp. each garlic powder, onion powder, dried basil leaves, dried parsley flakes, pepper

1/4 cup olive oil


Preheat oven to 350°F and spread nuts (whole or chopped) in a shallow baking sheet in a single layer. Place nuts in oven and bake 5-10 minutes. Check often to ensure nuts do not burn. Once nuts are toasted, remove from oven and let cool to avoid wilting the greens too much. Chop mixed greens into bite-sized pieces and place in a large mixing bowl. Prepare selected topping options and add to mixing bowl. In a blender, puree 1 cup strawberries. Add and blend remaining ingredients except the olive oil. Gradually add olive oil and blend into dressing. Pour desired amount of dressing over the salad ingredients and toss.

Recipe adapted from Simply in Season cookbook by Mary Beth Lind and Cathleen Hockman-Wert. 2005, Herald Press: Scottsdale, PA.

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