½ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves last week’s Veggie Box garlic, pressed or minced
Handful of Veggie Box lemon balm leaves
¼ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1 Veggie Box Persian cucumbers, chopped
1 Veggie Box tomato, chopped
1 Veggie Box onion, thinly sliced
Bag of Veggie Box Salad Mix

3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 2 cloves last week’s Veggie Box garlic, pressed or minced 1 Veggie Box Persian cucumbers, chopped 1 Veggie Box tomato, chopped 1 Veggie Box onion, thinly sliced

Add garlic cloves and lemon balm to a food processor with a splash of the olive oil. Create a paste, and then add the remaining ingredients. Pulse to incorporate. Homemade vinaigrette keeps well for 7 to 10 days.


In a large bowl, add your salad mix, chopped tomato and cucumber (Persian cucumbers don’t need to be peeled). Top with dressing, mix, and enjoy!