May Recipe
This month and for the remainder of the Summer we will be
publishing one recipe instead of 2 mid month.
We'll be making an extra effort to incorporate as many of the
month's ingredients as possible.
So, without further ado, Sung has come up with this beautiful
salad to brighten up any table and tantalize your taste buds.
Salad May I with Sweet Yogurt Dressing
The month of May offers some outstanding seasonal vegetables with a unique combination of
taste, color, and health benefits.
Detoxifying asparagus stalks shoot up like mini-monuments to the sun.
Rhubarb's ruby red stalks (the leaves are poisonous) balance stomach acid
and help with indigestion offering a tartness that trumps a barrel of lemons.
Dainty radishes enliven with a spicy punch in a deceptively beautiful package.
Eating any combination of these in a salad, especially in their raw state,
sends the refreshing breeze of spring days through your digestive and circulatory systems.
Ingredients:
4 cups baby spring greens, rinsed
1 stalk (or less) rhubarb, cut into small pieces
6 radishes, quartered or sliced into thin rounds
6 stalks asparagus, blanched or raw, cut on the bias
1/4 cup nuts (pistachio, pecan, walnut) coarsely chopped
Dressing:
1/2 cup yogurt
1 tsp cinnamon
1 tsp maple syrup
1/2 lemon, juiced
fresh mint leaves (chopped)
Directions:
Clean & cut salad ingredients as indicated by the recipe
Whisk together ingredients for the dressing in mixing bowl
Drizzle over veggies and serve immediately
