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Spring Green Salad recipe

Spring Green Salad.

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

Vinaigrette Dressing:
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

  • For Dressing: Combine all ingredientsand mix well.
  • For Salad: Remove coarse stems from spinach.Tear spinach and leaf lettuce into bite size pieces; marinateovernight in dressing.
  • Combine marinated greens with iceberglettuce. Place one leaf as a base on plate. Top with marinatedgreens. Top salad greens with nicely arranged eggs, tomatoes,peppers, alfalfa sprouts, and mushrooms.
  • Carefully arrange crumbled Gorgonzolacheese and attractively cut Baby Swiss and Cheddar cheeses oneach plate.

    Makes 6 servings.

    Adapted recipe and photograph courtesyof Wisconsin Milk Marketing Board, Inc.

    Spring Green Salad Recipe

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