Tomatoes are not at their best now, but you can generally find other makings of a great spring salad at the market. Unfortunately, last week I didn't find the key ingredient of a Cook's Country salad for sugar snap peas I wanted to make. So I improvised. The salad I'm offering you today has no sugar snaps or tomatoes but it does have plenty of fresh green vegetables and bright pink radishes. I used arugula in the salad, because that's what I had on hand, but you could opt for other leafy greens or spinach. The salad is dressed with a light dressing that, along with cool cucumber, helps tame the peppery radishes. If you'd like to make this a dinner salad, feel free. Some grilled chicken or shrimp on top would make it a meal--maybe with a slice of sourdough bread?
Crispy, Crunchy Spring Salad -- Serves 4
2 tablespoons of light mayonnaise
2 tablespoons of plain non-fat yogurt
1 tablespoon of extra-virgin olive oil
2 tablespoons of white wine vinegar
1 tablespoon of grainy Dijon mustard
1/2 teaspoon of garlic powder
1/2 teaspoon of dried dill
1/2 teaspoon of lemon pepper
1/4 cup of chopped green onions
1 1/2 cups (2 good handfuls) of snow peas, washed well,
trimmed, and cut into 1/2-inch pieces
6-10 medium radishes, washed well, trimmed, and sliced
1/2 a seedless cucumber, peeled and chopped into 1/2 inch
pieces (about a cup)
4 cups of arugula, washed well
In a large salad bowl, whisk together the light mayonnaise, yogurt, oil, vinegar, mustard, garlic powder, dill, and lemon pepper until well blended. Stir in the green onions, snow peas, radishes and cucumbers until they're well coated with the dressing. Let the mixture sit for 10-15 minutes (or longer, if refrigerated) and then, when you're ready to serve the salad, add the arugula and toss the salad to combine everything. The salad keeps well in the refrigerator, but the dressing will thin out as it picks up the liquid from the cucumbers.
