Salad Blends

Spring Mix

Name: Spring Mix
Brand: Revol Greens
SKU: 00865638000415

Indulge in the freshness of Revol Greens^® Spring Mix. This classic array of tender baby lettuce & greens provides the perfect base for a delightful salad. All Revol Greens^® lettuce is grown inside a greenhouse and harvested daily, 365 days a year. Our regional greenhouse locations allow us to reach nearly all our customers within 24-48 hours of harvest, so that our greens arrive incredibly fresh and at peak nutritional value. Revol Greens^® Spring Mix is ready to eat and packaged in a convenient resealable container.

WHAT WE PROMISE

We grow & harvest delicious lettuce & greens 365 days per year.

All our greens are grown in a safe greenhouse environment.

Our greenhouses are designed to conserve, recycle, & reuse water.

Our products contain no pesticides.

OUR PROCESS

Featured Recipe

Roasted Beet Salad with Feta Dressing and Puffed Farro

Indulge in this delectable salad that combines nutritious whole grains with a flavorful dressing.

Make dressing. Add Greek yogurt, feta, olive oil, lemon juice, lemon zest, sea salt, and black pepper to a small food processor or blender. Blend until smooth. Add water, 1 tablespoon at a time, to adjust consistency if desired. **You can also keep this on the thicker side and do a swoop of dressing on the plate, then layer the greens, beets, farro, and dill on top of the dressing. It’s a pretty presentation!
Puff farro. Heat large nonstick skillet over medium-high heat. Add farro to skillet and toast, shaking pan continuously, for about 2-3 minutes, until farro grains have slightly puffed. (You’ll hear them popping!)
Assemble salad. Lay greens over dressing, or drizzle dressing over greens. Top with beets, farro, and fresh dill.
Season with flaky sea salt and freshly cracked black pepper to taste and serve immediately.

Makes 4 servings.

VIEW ALL RECIPES

Make dressing. Add Greek yogurt, feta, olive oil, lemon juice, lemon zest, sea salt, and black pepper to a small food processor or blender. Blend until smooth. Add water, 1 tablespoon at a time, to adjust consistency if desired. **You can also keep this on the thicker side and do a swoop of dressing on the plate, then layer the greens, beets, farro, and dill on top of the dressing. It’s a pretty presentation!
Puff farro. Heat large nonstick skillet over medium-high heat. Add farro to skillet and toast, shaking pan continuously, for about 2-3 minutes, until farro grains have slightly puffed. (You’ll hear them popping!)
Assemble salad. Lay greens over dressing, or drizzle dressing over greens. Top with beets, farro, and fresh dill.
Season with flaky sea salt and freshly cracked black pepper to taste and serve immediately.

Makes 4 servings.

VIEW ALL RECIPES

Head Lettuce

Organic Romaine Twins