Green Goddess and Spring Microgreens Salad | Peachy the Magazine
This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Ingredients
- Arugula
- Microgreens and edible flowers
- Roasted yellow beets, thinly sliced (see note below)
- 1 cup coarsely chopped parsley
- 4 scallions, sliced
- 1 cup sour cream
- ¼ cup buttermilk
- ¼ cup mayonnaise
- Juice of 1 lemon (scant ¼ cup)
- 1 small clove garlic, grated (about ¼ teaspoon)
- 1 ½ teaspoons kosher salt
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