I whisk together olive oil, red wine vinegar, garlic, and oregano for a tangy, flavorful dressing that makes any Greek salad taste amazing
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This post may contain affiliate links Spring Salad with Dill Dressing Ingredients 1 large or 2 small heads butter lettuce, washed, spun dry and leaves torn into bite size pieces 1 cup thinly sliced red cabbage 4 small radishes, sliced as thin as possible or 1 medium watermelon radish sliced thinly 2 small carrots, scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty) 1 bunch fresh chives, chopped A few kumquats sliced crosswise A few edible flowers Flaky sea salt, if desired Dressing: 6 Tablespoons unrefined, cold-pressed, extra-virgin olive oil 2 Tablespoons raw cashew butter, sub mayo for nut-free 3 Tablespoons water 1 small garlic clove shallot or 2 scallions Zest of half a lemon, optional - gives it more lemon punch than just juice Juice of 1 lemon teaspoon sea salt + more to taste Few grinds of black pepper 1 box, .75 ounce fresh dill, tough stems removed, fronds chopped Instructions Place the butter lettuce in a large bowl and layer the remaining ingredients on top
The red keeps it fresh and flirty, while the ruffled details add a touch of whimsy
