A super salad for your Easter or Passover dinner

Posted by on Jun 2, 2013 in Salads | 0 comments

A super salad for your Easter or Passover dinner

Spring is here, at least officially, though it does seem like the snow doesn’t want to stop this year. But with Easter and Passover here it won’t be long before the weather will warm and we’ll be putting the first plants in our gardens.

So to get us looking forward to those first crops from the garden I would like to share with you a recipe for a salad that will go well with an Easter ham or lamb, or a Passover meal (in that case, you just need to look for vinegar marked “Kosher for Passover”).

Springtime Salad

1 cup arugula

1 head Boston lettuce, broken into bite-sized pieces

1 baby bok choy, cut into chiffonade

½ bunch mint leaves, torn

1 cup sugar snap peas, diagonally sliced into ½ inch lengths

6 large radishes, thinly sliced

1 carrot grated

¼ cup golden raisins

 

Dressing:

grated rind and juice of 1 lime

2 tablespoons white balsamic vinegar

2 teaspoons honey

large pinch salt

6 tablespoons extra virgin olive oil

 

In a salad bowl, place greens and sprinkle with the other vegetables and the raisins.

In a glass jar, combine dressing ingredients except oil. Shake well to blend and then add oil. Shake again and drizzle over the greens. Toss gently and serve.

Serves 6

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