Houzz Logo Print

Green Goddess Salad for May Day

15 years ago

Here is my recipe for a fresh spring salad. Serve with roasted or friend spring chicken.

1 package of salad greens - spring mix (make sure the plastic bag/container says "pre-rinsed")

1/2 cup Calamata olives, roughly chopped

1/2 cup sweet peas (optional)

1 md. green pepper cut into thin rings or strips

1/2 English cucumber cut into thin discs

1/2 White onion cut into thin rings or strips

1 cup of rinsed pansy blossoms (gently pat dry with paper towels; I sometimes use as much as two cups)

1 cup Parmigiano-Reggiano cheese shavings (use a potato peeler)

Toss all the ingredients together in a big salad bowel. Serve on salad plates and top with freshly ground pepper and Green Goddess Dressing.


1 cup fat free Greek yogart

1/2 cup fat free sour cream

1/4 cup snipped fresh chives

1/4 cup milled (i.e. finely chopped) fresh parsley

1 tablespoon milled fresh tarragon (you can always add more)

1 tablespoon lime juice

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard (I like it zesty)

1 teaspoon peanut butter*

1 tablespoon Calamata olives finely milled into a paste*

salt and freshly ground pepper to taste

Stir all the ingredients together in a small bowl until well blended. Adjust herbs and seasonings to taste. If too thick give it a quick whirl at low speed in a blender. Use immediately or cover and refrigerate.

* I'm allergic to fish so this is my substitution for 2 mushed anchovy fillets.

Comments (3)