Spring Wreath Salad
My show stopping spring wreath salad is an easy way to turn everyday greens into a serve-yourself platter that feels made for spring entertaining.
Servings: 4
Ingredients
Basil buttermilk dressing
- 1/4 cup mayonnaise
- 2 Tbsp buttermilk
- 1 handful fresh basil leaves, tough stems removed
- 1 Tbsp fresh lemon juice
- 1 pinch sea salt
Salad
- 4 handfuls fresh greens, plan on one handful per person
- 1 handful micro-greens
- 1/4 cup red onion, diced
- 8 radishes, sliced or cut into wedges
- 12 small cherry tomatoes
- 8 baby cucumbers (or 1 small Lebanese cucumber), sliced
- 10 snap peas, sliced
- 4 hard cooked eggs, halved
garnish
- edible flowers, like pansies, violas, marigold or rose petals
- flaky sea salt and fresh cracked black pepper
Instructions
make the dressing
- Load the dressing ingredients into a small food processor and process until smooth and creamy. Give it a taste to see if you want to adjust anything. I usually add more lemon juice and salt.
the salad
- Put a small bowl face down onto your large flat platter. Mound your greens onto the platter, around the bowl. I like to add my micro-greens on top of the lettuce.
- Scatter the rest of the salad ingredients over the lettuce, starting with the diced onion and ending with the hard cooked eggs. There's no need to toss the salad, just arrange everything over the greens in an attractive way.
- Carefully lift the center bowl out of the center of the salad. You'll be left with a wreath shape. Place the dressing, in a small bowl or jar, into the center spot. Be sure to include a small spoon with the dressing.
- Garnish the salad with sea salt and fresh cracked pepper. Scatter a few edible flowers around the wreath, if you have them.
- Serve right away, your spring greens will not keep well at room temperature. If you'd like to make this an hour or two ahead you can, just wrap in plastic and refrigerate. I don't like to refrigerate tomatoes, so I add them at the last minute.
Nutrition
Calories: 212 kcal · Carbohydrates: 8 g · Protein: 9 g · Fat: 16 g · Saturated Fat: 3 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 4 g · Trans Fat: 0.03 g · Cholesterol: 193 mg · Sodium: 203 mg · Potassium: 496 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 3448 IU · Vitamin C: 26 mg · Calcium: 90 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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