Wednesday, 15 May 2019

Spring Salad with Honey-Yogurt Dressing

Here is just as simple a little salad as possible. The dressing is smooth and charming, the greens are crunchy, but really it justifies being posted by consisting mainly of things now available from the garden. Yaaaaay!

2 or 3 servings
20 minutes prep time

Spring Salad with Honey-Yogurt Dressing

Make the Dressing:
1 to 2 teaspoons honey
3 tablespoons plain yogurt
1 tablespoon mayonnaise
salt & freshly ground black pepper to taste

Whisk together in a small bowl - you may need to soften the honey in the microwave for a few seconds before you add the remaining ingredients. 

Make the Salad:
1 cup lightly packed torn lettuce leaves
1 cup lightly packed torn spinach leaves
4 to 6 sorrel leaves
4 to 6 radish leaves, if in good condition
4 to 6 small red radishes

Wash, pick over, and spin dry the leaves, and tear or chop them into bite sized pieces. Wash and trim the radishes, and slice them. Arrange them in a salad bowl, communal or individual ones, over the prepared leaves. Drizzle with the dressing.




Last year at this time I made Sorrel & Goat Cheese Soufflé.

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