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Author Notes: This salad tastes just like spring with its refreshing combo of butter lettuce, thinly sliced watermelon radishes, snap peas, and bok choi microgreens. Served with a delicious sour cream & Dijon mustard dressing, it’s satisfying enough to make a healthy & filling lunch on its own. —Feed Me Dearly
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup good olive oil
- Salt & pepper
- 1 bunch of butter lettuce, washed, dried and torn into pieces
- 1 large handful of sugar snap peas, washed and dried (you don’t even have to remove the tiny strings at the end, it’s all edible)
- 1 small watermelon radish, washed, outer layer peeled, and thinly sliced (you’ll need about 6-10 slices, which depending on the size of your radish, may not use the whole vegetable)
- 1 small handful of bok choi, radish, pea, or any other kind of microgreen/shoot
- In a large bowl, whisk the sour cream, vinegar, and mustard until well-blended.
- While whisking, slowly pour the oil into the dressing to emulsify. Season to taste with salt and pepper.
- Add the lettuce, snap peas, and radish slices along with half of the bok choi greens.
- Toss gently to mix the salad, and plate on a wide plate.
- Garnish the top with the remaining bok choi microgreens and serve.