Spring Salad With Chive Blossom Dressing Recipes

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SPRING SALAD WITH CHIVE BLOSSOM DRESSING

The chive blossoms taste quite oniony and add a lot of taste to the dressing and are also nice added to the salad greens. Love spring with all the fresh new salad makings!!

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20



Spring Salad With Chive Blossom Dressing image

Steps:

  • Chive Blossom Dressing:.
  • In a small bowl, whisk together all dressing ingredients except chive blossoms.
  • Sprinkle chive blossom pieces on top of dressing.
  • Spring Salad:.
  • Layer all ingredients in a salad bowl, starting with the lettuce and watercress.
  • Season layers to taste.
  • Pour desired amount of chive blossom dressing over.
  • Toss lightly and garnish with full chive blossoms if desired.

3/4 cup plain fat-free yogurt
1 tablespoon olive oil
2 tablespoons chives, finely snipped
1 garlic clove, smashed
2 tablespoons lemon juice
1 teaspoon lemon zest
1/8 teaspoon salt
1/4 teaspoon pepper, fresh ground
3 -4 chive blossoms, pulled apart
1 cup lettuce, leaf type, torn small
1 cup watercress leaf
1 large mushroom, sliced thinly
1 tomatoes, cubed
6 snap peas, cut in thirds
2 large red radishes, thinly sliced
1/4 cup cucumber, peeled and diced
3 spring onions, chopped
1/4 teaspoon sea salt
1/4 teaspoon pepper, fresh ground
3 -4 chive blossoms (to garnish) (optional)

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30



Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Steps:

  • Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

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