Crunchy Veggie Salad with Parmesan Peppercorn Dressing
This salad is chock-full of healthy vegetarian protein from hard-boiled eggs and cannellini beans and nutrient-rich veggies. It gets its crunch from snow peas, chilled green peas, crisp sliced radishes, and cherry tomatoes.
The parmesan peppercorn salad dressing combines creaminess with a light tang. Sour cream and light mayonnaise add richness, while buttermilk and lemon juice make the dressing light enough to keep it pourable.
A little fresh minced garlic and grated parmesan add body, while Spice Monger™ organic ground black pepper lends a subtle kick. As proven by countless pasta dishes, lemon juice, black pepper, and parmesan are a match made in heaven, whether over linguini or in a salad dressing.
Ingredients (makes enough for 1 person)
- 1 1/2 large handfuls spring mix with baby spinach
- 2 raw radishes, thinly sliced
- 1 hard-boiled egg
- 5 cherry tomatoes, cut in half
- 1 handful raw snow peas
- 1/3 cup cooked cannellini beans
- 2 tsp chives, diced
- ¼ cup cooked green peas, chilled
Toss all the ingredients with desired amount of Parmesan Peppercorn Dressing (recipe below) and serve immediately.
Parmesan Peppercorn Dressing
Ingredients (makes 18 oz/2 1/4 cups/520 ml)
- 1 cup buttermilk
- 1 1/2 tbsp Spice Monger™ organic ground black pepper
- 2/3 cup grated parmesan
- ¼ cup light mayonnaise
- 1/2 cup sour cream
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1 clove minced garlic
Whisk all ingredients together in a medium bowl until smooth and creamy. Toss with Crunchy Veggie Salad (recipe above). Refrigerate any unused dressing in a resealable container.