Spring Salad with Creamy Lemon Vinaigrette
This delicious salad is versatile, and truly captures the essence of springtime! The creamy lemon vinaigrette is one of our favorites of the season. Salad is also amazing as a grains and greens bowl. We especially like it with quinoa. See note below.
Assemble Spring Salad ingredients in large bowl:
4-6 c. mixed salad greens
2-4 green onions, chopped (or use 1-2 chopped ramps, if you love garlic)
4-6 radishes, quartered
1/4 c. (packed) snipped mint leaves
1/2 c. cucumber, optional (cut in wedges similar to radishes --first cut 1/2" round, then cut like pie
Whisk Creamy Lemon Vinaigrette:
1/4 c. plain lowfat yogurt
1/2 small garlic clove, minced
Zest of 1/2 lemon
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. honey, optional
Lightly toss desired amount of vinaigrette into salad.
Garnish with optional sunflower seeds, nuts, or pepitas.
Variation:
Spring Grains and Greens Bowl with Creamy Lemon Vinaigrette
Just before tossing salad with vinaigrette, add 2-3 c. cooked grains (either a light variety, like quinoa, or a chewy one, like wheatberries) and cut the quantity of greens a bit- or wilt them just slightly. Tasty additions are 2-3 stalks of raw asparagus, cut into short pieces, is delicious too, as is 1 c. chopped/shredded cooked chicken. You could use leftover roasted asparagus and/or radishes instead of raw ones; salad will become more mellow and "creamy", and less bright and crunchy.
Recipe created or adapted by Liz Talley, Urban Graze
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