Merrill is a co-founder of Food52.
Sadly, don't think it will work as salad - you could saute or braise the greens with garlic and lemon and serve as a side dish.
Personally, I'd toss it and send someone out for an emergency run to the store. Limp salad is so unappealing...
I have also chopped spring greens and added them to Italian meatball soup.They are very pretty and nutritious when you don't have spinach on hand.
Do you ever make your own soup stock? You can stash your spring mix in the freezer and add it to your soup stock next time you make it.
Green juice time. Freezing and thawing helps break cellulose structure for easier digestion and maximum nutrition.
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Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
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