Spring certainly has been taking its time to arrive in many parts of the country this year. Late-March snowstorms have been Mother Nature’s way of letting us know, in no uncertain terms, who’s in charge of things.
But even in the hard-hit areas, springtime veggies are starting to show up in supermarkets. Whether grown locally or shipped in, vegetables are something I equate with spring, and I can’t wait to get back into my habit of a salad-a-day.
This recipe is ideal for couples as it makes 4 servings, which means it will take care of two meals. I like to prepare the dressing a day ahead and refrigerate it, as it gains flavor with each passing day — up to a point, of course.
It’s a wonderful pairing partner for Sauvignon Blanc, Vinho Verde or Gruner Veltliner. And when you make it, raise a toast to Punxsutawney Phil; that annoying rodent sure was right this year.
SPRINGTIME CHOPPED SALAD
* ½ cup plain yogurt
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 garlic clove, finely grated
* 2 tablespoons chives, finely chopped
* 2 tablespoons mint, finely chopped
* Freshly ground pepper
* ½ cucumber, chopped
* 1 avocado, chopped
* 2 scallions, chopped
* 3 radishes, trimmed and chopped
* 1 cup sugar snap peas
* ¾ cup cherry tomatoes, quartered
- Place yogurt, olive oil, lemon juice, garlic, chives and mint in a small bowl, and whisk to combine.
- Season with salt and pepper.
- Let dressing sit for at least 1 hour — or even better, overnight — to allow flavors to meld.
- Before serving, toss all other ingredients in a large bowl to combine, and then season with salt and pepper.
- Toss with the dressing and serve.