 |
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.
