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Green Goddess Salad for May Day

Posted by molineux 6b (My Page) on
Thu, May 1, 08 at 15:20

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.


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.

Follow-Up Postings:

RE: Green Goddess Salad for May Day

Thank you Patrick. If I come visit, will you cook for me?


RE: Green Goddess Salad for May Day

What time is lunch ????LOL

BTW---I have buds on CS and pariently waiting for blooms

thanks again.


RE: Green Goddess Salad for May Day

Sounds so yummy! I'm going to fix this for my son's grad party! Thanks Patrick.

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