Spring Vegetable Salad

Image: Glass bowl containing mixed greens salad mix, radish, herbs, and pinenuts. Also pictured is a small glass container with a creamy lemon dressing.

Description: This fresh, herby and crunchy salad is sure to please, and the creamy lemon dressing just kicks it up a notch.

Yield: 3-4 servings

Ingredients:

• Salad Base

  • 2.25 oz bag Pinenuts

  • 8 oz snow peas, broken into halves

  • 1 bunch of radishes, thin sliced

  • 1 – 16 oz container of Spring Mix salad mix

  • 2 tbsp fresh basil, thin sliced

  • 2 tbsp fresh dill, rough chopped

• Creamy Lemon Herb Dressing:

  • 2 tablespoons crème fraîche

  • 4 oz greek yogurt

  • 1 tbsp raw honey, maple syrup, or agave syrup

  • 1/4 cup extra virgin olive oil

  • 1 tsp apple cider vinegar

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons of water

  • Zest from 1 lemon

  • 3 tablespoons fresh chives, minced

  • 1 teaspoon Dijon mustard

  • ½ tsp celery salt

  • ¼ tsp fresh cracked pepper

Directions:

Prepare your Creamy Lemon Herb dressing and set in the fridge to chill for at least 30 minutes before serving to let the flavors combine.

While the dressing chills, begin building the salad. Add the Spring Mix to a large bowl as the base of the salad. Next, add the radish, snow peas, and herbs. Sprinkle in some of the pinenuts.

When ready to dress and serve the salad, pour about 2/3 of the dressing over the salad and toss well. Add more dressing if needed and toss again (you may have some leftover dressing). Taste and season with fresh ground black pepper and salt, if needed. Top with more herbs, and pine nuts. Serve immediately.

Note:

Don’t add the dressing if you are not planning to eat the salad right away. The salad pictured above was made for the following day’s lunch, therefore I did not dress the salad for the for photo.