April 27, 2012 · 0 comments
Lately I’ve been taking salads from home for lunch. What keeps them interesting is the dressing, of course, so I’ve been experimenting. This one is terrific for spring. It’s light even though it’s creamy and the spring flavors really come through. This is a variation of Jesse Ziff Cool’s recipe from Simply Organic. She serves it with chicken and asparagus. I love it drizzled over greens and avocado or snap peas.
Preparation time: 10 minute(s)
Number of servings (yield): Makes about 1-1/2 cups
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