Spring Mix Salad

Directions

1. Core and chop fruit and blend all ingredients together.
2. Serve immediately.
3. Note that leftovers will not keep well for this salad. You can buy pre-mixed and pre-washed mesclun salad greens (often called“spring mix” or “wild green mix”) or be adventurous and mix your own varieties. Select a mix of bothmild (e.g. romaine, red leaf lettuce, spinach, mizuna, tatsoi, frisse, endive) and spicier varieties (e.g.radicchio, baby beet greens, baby mustard greens, arugula, chicory).

Credit: Tracy Harrison with Eat on Purpose from SAFM

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/