Spring Fling: Ribbon Spring Salad with Buttermilk Dressing

This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.  

Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!

Ribbon Spring Salad with Buttermilk Dressing

We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing.  It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix.  This mixture grabs up the freshest produce for spring!  To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer.  You can accomplish a similar affect by using a vegetable peeler as well.

This salad is topped with a wonderful buttermilk dressing that is filled with herbs.  You won't regret making your own dressing with this one.  It's easy to mix up and the flavor is out of this world!  Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.

What Ingredients do I need?

• Carrots - try to buy large carrots so spiralizing is easier
• Zucchini
• Asparagus
• Radishes
• Snap Peas
• Cucumber
• Spring Mix or 50/50 Blend
• Buttermilk
• Mayonnaise
• Chives - use fresh herbs
• Dill - use fresh herbs
• Lemon
• Dijon mustard

Substitutions and Variations

• Use Spinach as your base or a butter lettuce
• You can use yogurt instead of Mayonnaise
• If you don't like fresh Dill use fresh Thyme
• Swap out some of the veggies for your favorite ones
• Use your favorite vinaigrette instead of a cream based dressing

Kitchen Tips and Notes

• I use a spiralizer to make my ribbons. I have this one and this one.

• Use a vegetable peeler to make long strips instead of ribbons

• Make sure to blanch your asparagus to keep it fresh and vibrant green

• I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.

• Store your leftover dressing in the refrigerator for up to 2 weeks.

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Ribbon Spring Salad with Buttermilk Dressing

serves 6

Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix

In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper.   Cover and refrigerate for 1 hour.

In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.

Spring Fling: Garlic New Potatoes

These delectable Garlic New Potatoes are the perfect side dish for any entree this Spring!

 Garlic New Potatoes

Everyone needs a good side dish that will go with a variety of hearty entrees.  These Garlic New Potatoes are perfect for my Spring Fling series using the abundance of new potatoes that are popping up in the markets right now.  Add in some garlic and some fresh Spring dill and you have yourself one delicious side dish.  

I served this with a Pineapple Glazed Pork Tenderloin (coming soon) but this would go equally well with beef, chicken, lamb, or fish entrees.  They are easy to make as they are roasted in the oven.  Roasting brings out the flavor of the garlic and potatoes.  A perfect combination.  Enjoy!

What Ingredients do I need?

• small new potatoes - I used a tricolor variety
• olive oil
• garlic cloves
• dill
• salt & pepper

Substitutions and Variations

• fingerling or baby red potatoes would work well

• add additional dried seasonings such as Italian herb blend or Herbs de Provence

Kitchen Tips and Notes

• cut the potatoes in half or in quarters if large
• toss them in good olive oil
• get your oven really hot for roasting (425 degrees)
• fresh garlic is best, but already minced can be used in a pinch.
• don't have fresh garlic? how about garlic powder!
• bake until golden brown and tender

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Garlic New Potatoes

serves 6

2 pounds assorted small new potatoes, cut in half
olive oil
3 cloves garlic, minced

1 teaspoon kosher salt
¼ cup fresh dill
Ground black pepper, to taste

Preheat oven to 425°.

On a large baking sheet add potatoes.  Drizzle with olive oil and mix to coat.  Sprinkle with the minced garlic and the salt.   Bake on the middle rack for 15-20 minutes until golden brown and tender.  

Sprinkle with chopped dill. Sprinkle with additional salt and pepper to taste.  Serve.

Spring Fling: Herbed Lemon Butter Beans

Tender Butter Beans are laced with bright lemon juice, springtime herbs of parsley and mint, a little shallot and some fruity olive oil to create one delectable side dish!

Herbed Lemon Butter Beans

It's time to get back in to my Spring Fling Cooking Series where I bring you light and fresh recipes that focus on in season produce to make the most wonderful dishes for Spring!  First up is an easy side dish that brings a pop of fresh bright flavor to any choice of protein.  Using canned or frozen (or even fresh) butter beans to mix with some lemon juice, herbs, shallots and doused in olive oil will make one of the easiest but tastiest side dishes around!

Butter beans (or lima beans) are a tender beans that when cooked become soft and buttery in texture and just give you that "oomph" of comfort in your mouth.  These are the perfect beans to toss with a wonderful vinaigrette and mix with some fresh spring herbs; mint and parsley.  The combination is outstanding! Great for picnics, BBQs, Spring brunches, Mother's Day lunch, or any weeknight meals.  I love how light and fresh this dish is!  It's one of my new favorites.

What Ingredients do I need?

• frozen Lima or butter beans
• Better Than Bullion - Chicken flavor
• water
• mint
• parsley
• shallot
• lemon
• olive oil

Substitutions and Variations

• Try using different herbs such as basil, thyme, or tarragon
• Use orange zest and juice instead of lemon

Kitchen Tips and Notes

• Make sure to cook the beans until they are tender, but don't overcook or they will become mushy.

• Cook the beans a day ahead if you like, just bring to room temperature before adding in the rest of the ingredients.

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Herbed Lemon Butter Beans

serves 6

1½ thawed frozen butter beans
1 tablespoon kosher salt
1 teaspoon Better Than Bouillon - Chicken paste

water
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 shallot, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh mint


In a large stockpot, bring beans, salt, bouillon granules, and water to cover to a boil over medium-high heat. Reduce heat, and cook until tender, about 20 minutes. Drain, and let cool to room temperature.

In a medium bowl, stir together beans, lemon zest and juice, oil, shallot, parsley, and mint.

source:  Entertain & Celebrate Easter Magazine 2018