Spring Salad Recipe

Spring Salad Recipe

Brightland's Chef in Residence, Noreen Wasti, has shared the recipe for a crunchy, vibrant spring salad full of greenery and dressed with our new, limited-run Spring Salad Capsule

"Spring is here, mostly hypothetically in my kitchen, while it’s pouring and grey outdoors today. This bright, green salad has me looking forward to a new season — crunchy butter lettuce, thinly sliced radishes and cucumber with big chunks of gorgonzola and toasted pecans."

"The dressing is made with grated garlic, dijon, PARASOL & ALIVE and a bit of sour cream and buttermilk. I love the sharp contrast of the acidity with the creamy elements."

"This is an everyday salad you’ll find yourself eating all the way to the end of summer, make it a meal with your favorite protein — grilled fish or flank steak, soft boiled eggs, avocado...it all works."

A Salad for Spring

By Noreen Wasti 



for the vinaigrette
• 1 clove garlic, grated
• 1 tsp dijon mustard
• 2 Tbsp sour cream
• 1 Tbsp buttermilk
• 2 Tbsp PARASOL vinegar
• 1/3 cup ALIVE olive oil
• salt & pepper, to taste

for the salad
• 1 head butter lettuce
• handful thinly sliced cucumber
• handful thinly sliced radish
• 1/4 cup toasted chopped pecans
• 4 ounces gorgonzola cheese, at room temperature
• cracked black pepper



for the vinaigrette

In a small bowl whisk the garlic, dijon mustard, sour cream, buttermilk, and PARASOL till combined.

Add in ALIVE and whisk with vigor till creamy and emulsified.

Season to taste with salt & pepper. 

for the salad

Remove the core from the butter lettuce and arrange leaves on a serving platter.

Drizzle the vinaigrette evenly over every leaf.

Add the cucumber and radish slices on top with big chunks of gorgonzola cheese and the toasted pecans.