MEMBER RECIPE
Spring Spinach Salad with Herb Dressing Recipe
Difficulty: Easy |
Total Time:
15 Minutes
|
Active Time:
|
Makes:
12 Servings
This is a light salad, with a light herb dressing recipe. I created it for Easter and my family loved it.
It’s best to prep the ingredients the day before and toss the salad together at the last minute. The herb flavors in the dressing become more incorporated overnight.
Only half the dressing is used for the salad so you will have some leftover for crudite or dipping artichokes into on another day.
Hope you enjoy it.
INGREDIENTS
- 1 tsp Dried Dill
- 1 tsp Dried Tarragon
- 1 tsp Dried Chives
- 1 Tbsp Lemon Juice
- 1 Tbsp Champagne Vinegar
- 1 Tbsp Water
- 1 cup Sour Cream
- 1 cup Light Canola Mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs Spinach, washed and dried
- 1 large Spring Onion, sliced finely into rings
- 1 lb Green Beans, blanched and chilled
- 1 lb Sheep's Milk Feta, crumbled
INSTRUCTIONS
- To make the herb dressing:
Combine the herbs, lemon juice, vinegar, water, sour cream and mayo in a blender and mix until smooth. Chill. - Combine spinach, onion and green beans in a large bowl. Add about half the dressing and toss gently. Top with feta. Reserve remaining dressing for another use.
Member recipes are not tested by the CHOW food team.
