Handful bok choi leaves Handful red or rainbow chard Handful arugula 1 freshly grated carrot 1 1/2 teaspoon crushed basil Dressing Equal parts honey and mustard with enough olive oil to make a liquid. 1 teaspoon lemon juice Sea salt to taste Mix the pretty salad together and spoon the dressing over each plate of salad. Store separately. For some reason this salad is popular with people who are not typically salad people, possibly because of how good it is.
