2 c. fresh berries (I used red and yellow strawberries, blueberries, and blackberries)
2 tbsp. sunflower seeds
Instructions
Combine vinegar, olive oil, and lemon verbena leaves in a blender. Blend on high until leaves are pureed into the vinaigrette. (If you don't have a high-powered blender like the Vitamix, you may want to strain the dressing through a fine mesh sieve of cheesecloth.)
Divide greens onto 4 plates. Top each with ½ cup of berries and sprinkle with sunflower seeds. Drizzle vinaigrette over the salad (there might be extra--don't feel like you need to use it all!).
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/spring-berry-salad-with-lemon-verbena-vinaigrette/