Spring Green Salad

This beautiful salad is one of my favorites that I make at Springtime and usually serve for Easter dinner.  The base is mixed greens; romaine, kale, baby beet greens, arugula, spinach, then grated carrot, frozen green peas, red cabbage.  To top it off; pink violets, dandelion flowers and forget-me-nots.  All of the flowers are organically grown in our gardens.

I served two dressing options; Honey Mustard or Poppy Seed.  Both of these are made with a simple, basic ranch dressing then adjusted accordingly.

Basic Ranch Dressing
2/3 cup mayonaise
2/3 cup buttermilk
2/3 cup Greek or very thick yogurt
1 teaspoon salt
1 tablespoon dried parsley
1 teaspoon onion powder or granules
1/2 teaspoon garlic powder
freshly ground pepper to taste.
In mixing bowl add all ingredients and stir throughly.  Store in covered jar in refrigerator.  Keeps for 2 weeks.

Honey Mustard Dressing
1 cup Basic Ranch Dressing
2 tablespoons Dijon mustard
2 tablespoons honey
 Stir to mix thoroughly.  Add a few drops of liquid Stevia if you would like dressing sweeter.

Poppy Seed Dressing  (also delicious as a cole slaw dressing)
1 cup Basic Ranch Dressing
2 tablespoons lemon juice
2 tablespoons Ajave syrup
1 tablespoon poppy seeds.
Stir to mix thoroughly.  Add additional drops of liquid Stevia if you would like dressing sweeter.

Green salads are almost a daily item on our menus. I hope you will gather fresh veggies and enjoy these salad dressings too.