 Spring Salad with Creamy Chive Dressing |
Springtime in Ukraine offers many delightful salad variations, as foodstuffs become more readily available. Green leaf vegetation like spinach, sorrel, endive, and young spring dandelion leafs. Sorrel is used in the making of green borsch, which is my favorite Ukrainian soup. Like most of my recipes they can be modified to your own desires.
For dressing:
125 grams of Danone (AKTNBNA) honey flavored yogurt.
2 tablespoons of olive oil
2 tablespoons fresh lemon juice
2 tablespoons of minced green onions
1 tablespoon of fresh finely chopped chives
1 teaspoon of honey
1 tablespoon of yellow prepared mustard
1 tablespoon of dried tarragon
For salad:
5 cups of sorrel leaves torn into bite-size pieces
5 cups of romaine or iceberg lettuce torn in bite-size pieces
3 cups of endive or dandelion torn in bite-size pieces
2 cups of spinach
1 cup of fresh flat-leaf parsley
Whisk the dressing ingredients in a large bowl. Then put salad mixture into bowl and toss making sure all the greens are coated with dressing. Add salt and pepper to taste.
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Read also previous issue' articles:
Pork Chops and Applesauce
Asparagus
Kyiv Seafood Cakes
Antipasto Salad
Ham Loaf with Marmalade - Mustard Glaze
Greek Salad
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