Marinated spring greens topped with a composedarrangement of sliced hard-cooked eggs, julienned red bell pepper,alfalfa sprouts, sliced mushrooms, crumbled gorgonzola, and slicesof baby Swiss and cheddar cheese.
Recipe: Spring Green Salad
1 cup olive oil
3 tablespoons red wine vinegar
1/4 cup lemon juice
2 egg yolks
2 teaspoons poppy seeds
2 teaspoons ground thyme
2 teaspoons powdered sugar
1 teaspoon ground marjoram
1 teaspoon whole tarragon
1 teaspoon salt
Dash cayenne pepper
Dash white pepperSalad:
1/2 pound spinach, fresh, washed
1/2 head green leaf lettuce, washed
1/2 head iceberg lettuce, washed, torn into bite size pieces
1/4 head leaf lettuce, red or green, washed
1 large egg, hard-cooked, chopped
1 tomato, sliced and cut into cubes
1 red bell pepper, julienned
2 ounces alfalfa sprouts, washed
5 ounces Enoki mushrooms, cut 1 inch from top, or fresh mushrooms,cleaned and sliced
2 ounces Wisconsin Gorgonzola cheese, crumbled, or any WisconsinBlue cheese
1 1/2 ounces Wisconsin Baby Swiss cheese
1 1/2 ounces Wisconsin Medium Cheddar cheese
Makes 6 servings.
Adapted recipe and photograph courtesyof Wisconsin Milk Marketing Board, Inc.
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