SANDRA’S SPRINGTIME SALAD with CREAMY GOAT CHEESE DRESSING

I used organic goat cheese 
ordered from Full Circle Farms 
made in Seattle, 
including all organic vegetables 
in this fantastic springtime salad...

Servings: (4)
Prep: 15 Mins.

Posted by Sandra 

INGREDIENTS

***Dressing:

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon red wine vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon worcestershire
½ tablespoon fireweed honey (or more if you like a sweeter dressing)
½ teaspoon fine sea salt
¼ teaspoon ground pepper
¼ cup cold water
½ cup goat cheese, crumbled; and divided

***Salad:

1 head of romaine lettuce, torn into pieces
2 carrots, trimmed, and peeled into short ribbons
12 radishes, trimmed, and thinly sliced
1 zucchini, thinly sliced
1 avocado, peeled, deseeded, and thinly sliced

***Garnish:
Sprigs of fresh parsley

METHOD

In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, onion powder, garlic powder, worcestershire, honey, sea salt, ground pepper, and cold water. Stir in 1/4 cup crumbled goat cheese with a spoon, and set aside to allow flavors to meld for 15 minutes.

Meanwhile, with a vegetable peeler, peel carrots into short, thin ribbons, and prepare remaining salad ingredients (See *Tip, or simply use a knife to slice remaining veggies).

After the dressing flavors meld, add the torn lettuce to the dressing, and gently toss to combine.  Serve dressed lettuce among 4 serving plates, and top each equally with carrot ribbons, and then radish, zucchini, and avocado slices.  Sprinkle with remaining ¼ cup of crumbled goat cheese.  Garnish each plate of salad with fresh sprigs of parsley, and serve. – Enjoy!

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*Tip:  I use a mandoline to thinly and evenly slice the radishes and zucchini, and a vegetable peeler for the carrots to make short, thin ribbons.