Best Spring Salad With Chive Blossom Dressing Recipes

SPRING SALAD WITH CHIVE BLOSSOM DRESSING

Spring Salad With Chive Blossom Dressing image

The chive blossoms taste quite oniony and add a lot of taste to the dressing and are also nice added to the salad greens. Love spring with all the fresh new salad makings!!

Provided by Derf2440

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3/4 cup plain fat-free yogurt
1 tablespoon olive oil
2 tablespoons chives, finely snipped
1 garlic clove, smashed
2 tablespoons lemon juice
1 teaspoon lemon zest
1/8 teaspoon salt
1/4 teaspoon pepper, fresh ground
3 -4 chive blossoms, pulled apart
1 cup lettuce, leaf type, torn small
1 cup watercress leaf
1 large mushroom, sliced thinly
1 tomatoes, cubed
6 snap peas, cut in thirds
2 large red radishes, thinly sliced
1/4 cup cucumber, peeled and diced
3 spring onions, chopped
1/4 teaspoon sea salt
1/4 teaspoon pepper, fresh ground
3 -4 chive blossoms (to garnish) (optional)

Steps:

Chive Blossom Dressing:.
In a small bowl, whisk together all dressing ingredients except chive blossoms.
Sprinkle chive blossom pieces on top of dressing.
Spring Salad:.
Layer all ingredients in a salad bowl, starting with the lettuce and watercress.
Season layers to taste.
Pour desired amount of chive blossom dressing over.
Toss lightly and garnish with full chive blossoms if desired.

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

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