Crunchy, Creamy Green Salad
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." -Noreen Wasti
For the vinaigrette
"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." -Noreen Wasti
For the salad