I love the combination of flavors, colors, and textures in this salad. Since you make most of it ahead of time, it's good for entertaining. This is my variation of Peg Bracken's classic. I added baby peas, grape tomatoes, and shredded carrots, and changed the dressing slightly.
Prep Time: 35 minutes
Ingredients:
- 2 green peppers, thinly sliced
- 1 bunch flat leaf parsley, chopped
- 2 cups chopped endive
- 1 pint grape tomatoes
- 2 Tbsp. chopped chives
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup shredded carrots
- 1 cup frozen baby peas, thawed
- 1/4 cup water
- 1/3 cup tarragon vinegar
- 1/2 teaspoon dried tarragon leaves
- 1/2 tsp. salt
- 1-1/2 Tbsp. lemon juice
- 3 Tbsp. brown sugar
- 1/4 cup olive oil
- 3 cups baby spinach leaves
- 6 Tbsp. sour cream or yogurt
- 1/2 cup toasted pine nuts
Preparation:
Combine peppers, parsley, endive, tomatoes, chives, mushrooms, carrots, and peas in a large bowl. In small bowl, mix together remaining ingredients except spinach, sour cream, and pine nuts, and beat with a wire whisk to blend. Pour over salad and refrigerate for 3-4 hours.When ready to serve, add spinach to salad and toss. Top each serving with a spoonful of sour cream and a sprinkling of pine nuts. 6 servings
