Do you have a favorite salad you rely on when throwing together a quick weeknight meal?
This is mine. It’s creamy and crunchy and goes with just about everything! This is made with romaine, arugula, spinach & cucumbers. Tossed with toasted pumpkin seeds and a tangy, garlicky yogurt dressing. But it’s versatile. Keep the romaine and cukes and add any other greens you’d like. Smoked almonds give it a different twist as well!
This is great in any season!
Crunchy and creamy all in one bite!
Some Greek yogurt. Some lemon. Some garlic. It’s all good!
If you are making this for a crowd, drench the salad with all the dressing. The greens are hearty and can take it. If you are making this for yourself, and plan on having leftovers, I would dress your salad individually.
The way the crunchy greens are fully dressed in yogurt, gives this salad an almost coleslaw like quality. I hope it’s soon to be one of your favorites, too!
“Salad is never more appetizing than when served in a large wooden bowl.” Dorothy Draper (‘Entertaining is Fun’ 1941)
- For the Dressing:
- 3 Tablespoons of freshly squeezed lemon juice
- 2 Tablespoons of champagne vinegar
- 1 Tablespoon of granulated sugar
- 2 cloves of garlic, minced
- 1 cup of whole milk Greek yogurt
- ½ cup of olive oil
- Kosher salt & freshly ground pepper to taste
- For the Salad:
- 2 medium heads of romaine
- 1 ounce of baby arugula
- 1 ounce of baby spinach
- 1 English cucumber
- ½ cup of toasted pumpkin seeds
- 1 Tablespoon of chopped fresh chives
- 1 Tablespoon of chopped fresh parsley
- 1 Tablespoon of chopped fresh mint
- Kosher salt & freshly cracked pepper to taste
- In a small bowl combine the lemon juice, vinegar, sugar and garlic.
- Let this mixture sit for about 10-15 minutes to mellow out the garlic.
- Add the yogurt and whisk together.
- Slowly add the oil, whisking constantly to combine.
- Season to taste with salt and pepper.
- Refrigerate until ready to use.
- Wash your greens and dry thoroughly to be sure the dressing will cling well to the leaves.
- Slice the romaine crosswise into ¼ inch thick shavings.
- Bunch the arugula together and cut into thin strips.
- Bunch the spinach together and cut into thin strips.
- Peel, halve and seed the cucumber.
- Grate it on the largest holes of a box grater.
- Using your hands, squeeze out as much excess water from the cucumbers.
- Toss the greens and cucumbers in a large bowl.
- Add the chives, parsley and mint.
- Toss the pumpkin seeds into the greens, reserving a handful for garnish.
- Toss the salad with all of the dressing to coat it generously.
- Season to taste with salt and pepper and garnish with extra pumpkin seeds.
That is one amazing looking salad, Anne!!! As I sit at my screen wishing I had a huge bowl in front of me, I realized I haven’t made homemade yogurt in nearly two weeks now. I’m going to “blame” you for inspiring me to get my butt to the dairy and by some fresh milk so I can make yogurt because, as much as that salad of yours is calling my name, it’s really all about that dressing too, now isn’t is, lol???
Thank you so much for sharing, Anne…
Louise recently posted…Cookbook Wednesday | In My Kitchen | Goodies
Thanks Louise! And you’re right! It’s really all about the dressing! Hope you post your home made yogurt recipe! : )
We love creamy yoghurt dressing for everyday salad too. This looks great, Anne.
Angie@Angie’s Recipes recently posted…Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette
Yogurt dressing is the best, isn’t it?! Thanks so much Angie! : )
This looks wonderful, such a nice change from the same old same old! I love the yogurt dressing, it sounds delicious.
Thanks so much, Chris! : )
The co-op had organic cucumber $1 each (so I bought 3), also bought 3 types of salad greens and my fresh herbs are happily growing and ready for a summer of sharing. So you know this salad will be on my dinner table this week. Awesome!
mjskitchen recently posted…Pasta with Broccolini, Leeks and Preserved Lemon
Thanks MJ! Good deal on the cukes! And I just got my herb garden together this week!
: )
I made this salad tonight and added some leftover herb smoked chicken for a complete meal. Bobby and I both LOVED it!!!! The dressing, the textures, the fresh herbs – what a wonderful salad! Thank you Anne! This is a keeper!
mjskitchen recently posted…Gochujang (Korean Chili Paste) Deviled Eggs
Your salad sounds terrific, I like everything about it. Pinned and will be making it soon.
Karen (Back Road Journal) recently posted…Coffee Panna Cotta
Thanks so much Karen! 🙂
This could easily become my favorite salad! I love the crunch from the pumpkin seeds and could swim in that dressing.
Sandra Garth recently posted…Creative Ideas For Tablecovers
Thanks Sandra! Such a good go-to salad for anything, really! 🙂
This looks so good! I have never been able to develop a love for cucumbers, but served this way, grated up and mixed with all these wonderful flavors?
I think this just might work for me!
I will be trying this recipe, Anne 🙂
Kris ~Big Rigs ‘n Lil’ Cookies recently posted…Onward Through South Dakota – Black Hills
Thanks Kris! So no cucumbers on the farm? It’s the one vegetable that grows like weeds for me! 🙂