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Michelle

Green Goddess Spring Pea & Asparagus Salad

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Servings: 4
Ingredients Method

Ingredients
  

GREEN GODDESS DRESSING
  • 6 tbsp Cabot Creamery Greek Dressing
  • 2 tbsp mayonnaise
  • 1/2 cup mixed fresh herbs - parsley, basil, chives, cilantro or dill
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp anchovy paste
SALAD
  • 4 cups mixed salad greens
  • 1 cup arugula
  • 1 cup fresh spring peas
  • 6 oz fresh asparagus spears
  • 2 oz pea pods
  • 2 - 3 thinly sliced radishes
  • 1/4 cup crumbled feta
  • sliced lemon - for garnish

Method
 

GREEN GODDESS DRESSING
  1. Add all ingredients to to the bowl of a blender or food processor and blend or pulse until smooth (approximately 30 - 45 seconds)
SALAD
  1. Blanch the peas, asparagus and pea pods: Plunge the vegetables into rapidly boiling water for 1 minute. Remove and immediately place the veggies into ice water to stop the cooking. Drain and set aside.
  2. Mix the salad greens and arugula and place in a large bowl (or serving platter).
  3. Thinly slice the blanched pea pods and add to the salad greens.
  4. Add the peas, asparagus and sliced radish then sprinkle the crumbled feta over top of the salad.
  5. Drizzle with the prepared dressing and top with thinly sliced lemon, if desired.
  6. Serve and enjoy!