Green Salad - No Lettuce

After a weekend full of clams, crafts and carnival rides, we were all ready for something healthy and fresh to eat.

Steamer the Clam at Yarmouth Clam Festival

All I wanted was something green. Aside from the limes in the lime rickeys, I had had nothing green in days.

Ouch.

This salad is as green and clean as you can get.  

The yogurt vinaigrette is tangy and herby with a hint of sweetness. 

It's delicious on practically anything. I used it on an Israeli couscous salad recently. Feel free to add other herbs that you might have growing. But don't leave out the mint! It just adds that something something that sets this apart.

And it's a perfect complement to these lightly blanched green vegetables.

I used broccolini, green beans and snap peas, with a few chopped scallions. Spears of zucchini would be good, as well as regular broccoli. Blanche each vegetable then be sure to immerse in ice water to stop the cooking and retain the bright color. Mix with the vinaigrette just before serving.

Yogurt Vinaigrette

adapted from Joy the Baker

1 cup plain yogurt ( I used fat free. If you like Greek yogurt, use that.)

1 Tbsp. Dijon, or other spicy mustard

1 Tbsp. honey or agave syrup

1/4 cup white balsamic vinegar

1/2 cup fresh herbs, chopped (parsley, chives, basil and/or tarragon)

1 Tbsp. fresh mint, chopped

1 small garlic clove, finely chopped

salt and pepper to taste

Whisk all ingredients in a small bowl. 

If dressing seems too thick, you can thin it out with some lemon juice.

That's it! Now go eat your greens.