Celebrate Spring With This Delicious Salad and Sauvignon Blanc

saladSpring 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.



* 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

* Salt

* 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


  1. Place yogurt, olive oil, lemon juice, garlic, chives and mint in a small bowl, and whisk to combine.
  2. Season with salt and pepper.
  3. Let dressing sit for at least 1 hour — or even better, overnight — to allow flavors to meld.
  4. Before serving, toss all other ingredients in a large bowl to combine, and then season with salt and pepper.
  5. Toss with the dressing and serve.
Posted in Wine Buzz
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