“Springtime Dreamin’ Salad”
1 cup Greek yogurt
2 tablespoons Seasoned rice vinegar
2 tablespoon Sweet chili sauce
½ cup Agave
1 tablespoon FRESH squeezed lemon juice
2 tablespoons Fresh ginger, peeled and grated. Use more if you like!
1/4 teaspoon Cumin
Pinch Sea salt, or more to taste
Pinch Freshly ground pepper, or more to taste
1 head Living Boston Lettuce
1 head Red leaf lettuce
2 cups Baby spinach leaves
2 each Hot house cucumbers, peeled and diced
1 each Sweet red, yellow or orange bell pepper, sliced julienne
½ pound Fresh sugar snapped peas
1 pint Fresh strawberries, sliced
½ cup Aged Parmesan cheese, grated or sliced in thin ribbons
1. Whisk yogurt, chili sauce, agave, lemon juice, fresh ginger, cumin, salt and pepper together in a large shallow bowl. Adjust seasonings to your liking and chill thoroughly. I like lots of ginger!
2. Remove alternating stripes of peel from the cucumbers. This for decoration only and not a necessary step. Slice the cucumbers into quarter inch rounds.
3. Arrange the lettuces on chilled salad plates. Decorate with the strawberries, cucumber slices, sugar snap peas, bell peppers, tomatoes, and mushrooms.
4. Lovingly drizzle the ginger-yogurt dressing over the salad and garnish with ribbons of aged Parmesan cheese.
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