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Ingredients

Green Herb Dressing

  • ½ cup (125 mL) plain yogurt
  • ½ cup (125 mL) sour cream
  • 1 cup (250 mL) mayonnaise
  • ¼ cup (50 mL) chopped parsley
  • ¼ cup (50 mL) chopped green onions
  • ¼ cup (50 mL) chopped chives
  • juice of ¼ lemon
  • 1½ cloves garlic, minced
  • 1 tsp (5 mL) fresh ground pepper
  • 1 tsp (5 mL) sea salt

Salad

  • 8 oz (250 g) fresh greens (baby spring mix, arugula, frisée)
  • 2 slices red onion
  • 6 slices cucumber
  • 6 strips cooked country smoked bacon, diced
  • 16 1-inch (2.5-cm) cubes watermelon
  • 2 oz (57 g) freshly grated Parmesan cheese
  • edible flowers for garnish (pansies, nasturtiums)

Directions

Place all ingredients for the dressing in a Mason jar and shake well; refrigerate for 1 hour before serving.

Place greens on a large platter; top with onion, cucumber, bacon, watermelon and Parmesan; garnish with flowers. Serve the green herb dressing on the side—and let everyone add to taste.

Quick Tip: This recipe makes 4 cups (1 L) of Green Herb Dressing, which will keep for up to 2 weeks in the refrigerator.

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