Micro-Green Salad // Homemade Rhubarb Strawberry Dressing

• Ingredients
• 8 ounces organic micro-greens, bull's blood beets
• 4 rhubarb stalks, for the dressing
• 2 pints organic strawberries, for the dressing
• 1/8-1/4 teaspoons water
• 1/2 cup MCT oil
• 2 1/2 tablespoons organic red wine vinegar
• 1 teaspoon ground sweet basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• Additional Materials
• Vitamix or standard food processor
• strainer
• small cutting knife
• mixing bowl
• wire whisk
• serving bowl

1. Wash and dry all produce. Trim away the leaves and stalk ends of the rhubarb and remove the leaves from the strawberries.
2. Place rhubarb and strawberry slices in food processor until finely chopped. Then slowly add 1/8 - 1/4 cups of cold water, thin the water as necessary to achieve desired consistency.
3. Strain the rhubarb / strawberry juice over a mixing bowl, making sure to separate all the liquid from any remaining bits of produce.
4. Add 1/2 cup of MCT oil and 2 1/2 Tablespoons of organic red wine vinegar. Season to taste with the sea salt, ground pepper and ground sweet basil. Whisk until all of the ingredients are well combined.
5. Store in the refrigerator until ready to use.
6. The final step to this recipe is easy. Take your favorite serving bowl, combine the micro-greens and slices of fresh organic strawberries.rnrnDrizzle the dressing over the greens, enough to lightly coat. Toss to mix well and you are ready to serve, enjoy!

ingredients, beets, rhubarb stalks, strawberries, water, mct oil, red wine vinegar, ground sweet basil, ground black pepper, salt, materials, processor, cutting knife, mixing bowl, wire whisk, serving bowl

Taken from food52.com/recipes/59105-micro-green-salad-homemade-rhubarb-strawberry-dressing (may not work)