Get Ready for Seasonal Changes with Spring Salad
by Marc Matsumoto on Mar 10, 2014
With baby corn, snap peas and young romaine lettuce, this salad not only looks like spring, it tastes like spring as well.
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With spring just weeks away, I couldn't resist the urge to do a salad. Not the tuber and sea vegetable salads I've been subsisting on, but a bonified green salad.
With baby corn, snap peas and young romaine lettuce, this salad not only looks like spring, it tastes like spring as well. Crispy, crunchy, sweet and fresh, the textures and flavors are what I've been craving all winter long.
The dressing is my lighter take on ranch, replacing the sour cream and mayo with yogurt and cream cheese. An extra dose of lemon along with some fresh mint give this dressing a refreshing taste that belies it's creamy appearance.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.