Green Goddess Salad for May Day
Here is my recipe for a fresh spring salad. Serve with roasted or friend spring chicken.
1 package of salad greens - spring mix (make sure the plastic bag/container says "pre-rinsed")
1/2 cup Calamata olives, roughly chopped
1/2 cup sweet peas (optional)
1 md. green pepper cut into thin rings or strips
1/2 English cucumber cut into thin discs
1/2 White onion cut into thin rings or strips
1 cup of rinsed pansy blossoms (gently pat dry with paper towels; I sometimes use as much as two cups)
1 cup Parmigiano-Reggiano cheese shavings (use a potato peeler)
Toss all the ingredients together in a big salad bowel. Serve on salad plates and top with freshly ground pepper and Green Goddess Dressing.
LOW CAL GREEN GODDESS DRESSING
1 cup fat free Greek yogart
1/2 cup fat free sour cream
1/4 cup snipped fresh chives
1/4 cup milled (i.e. finely chopped) fresh parsley
1 tablespoon milled fresh tarragon (you can always add more)
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard (I like it zesty)
1 teaspoon peanut butter*
1 tablespoon Calamata olives finely milled into a paste*
salt and freshly ground pepper to taste
Stir all the ingredients together in a small bowl until well blended. Adjust herbs and seasonings to taste. If too thick give it a quick whirl at low speed in a blender. Use immediately or cover and refrigerate.
* I'm allergic to fish so this is my substitution for 2 mushed anchovy fillets.