Spring Salad With a Really Cool Dressing!

Total Time
15mins
Prep 15 mins
Cook 0 mins

I came up with this simple spring salad when my garden gave me a bunch of arugula coming up from last years seeds. Then at Trader Joe's was French green beans right from France. And fresh strawberries................. I added spring scallions and my fabulous dill mustard dressing made with my Flavored Sugar or Splenda giving this dressing a what is that flavor? But go ahead and use you favorite sugars........ This is so healthy and yummy you may feel guilty eating this.

Ingredients Nutrition

  • Salad

  • 1 bunch baby greens, washed and drained (or 6 cups romaine lettuce, washed, drained and rough chopped)
  • 1 bunch arugula, washed and spun dry
  • 14 lb French haricots vert, frozen french green beans, blanched and cold plunged
  • 3 scallions, sliced thin
  • 1 cup fresh strawberries, quartered
  • Dressing

  • 1 tablespoon Grey Poupon (harvest coarse ground)
  • 1 tablespoon fresh dill weed
  • 3 leaves fresh basil
  • 3 tablespoons white balsamic vinegar
  • 14 teaspoon black pepper
  • 14 teaspoon salt
  • 1 tablespoon vanilla sugar (Flavored Sugar or Splenda )

Directions

  1. Layer salad in a beautiful spring bowl as listed.
  2. Blend salad dressing ingredient's in a blender.
  3. Pour over salad.
  4. Enjoy!
Most Helpful

With one quick substitution, I changed this from a spring salad to a fall/winter salad by replacing the strawberries with an heirloom Christmas apple (pomme d'api). The apple certainly wasn't as colorful as a strawberry but it tasted good nevertheless. As for the dressing one warning: very tangy and very sweet. I loved the combination of tangy/sweet with the bite of peppery arugula. Delicious salad I plan to make again and again. I realized quite later on that I forgot to add the basil but I have no doubt it adds dimension to this salad. Thanks, ~Rita~!

COOKGIRl December 26, 2008

The dressing with this IS really cool! Very well balanced flavors with the strawberries and other ingredients. I live far away from a place where I can get white balsamic and I didn't have any so I used 1 TBSP dark balsamic and 2 TBSP white wine vinegar to try to similate the flavor of the milder white balsamic. Will definitely make again with the white balsamic! Very delicious!

Chef*Lee April 18, 2008