Spring Salad with Creamy Mint Dressing | Salad Recipes | PBS Food

Spring Salad with Creamy Mint Dressing

Spring Salad recipe

From Marc Matsumoto of the Fresh Tastes blog: Make a creamy mint dressing for a fresh spring salad recipe of baby corn, snap peas, and romaine.


Yield: 2 servings


  • 75 grams (2.7 ounces) fresh baby corn
  • 75 grams (2.7 ounces) snap peas, tops and fibrous sides trimmed
  • 120 grams (4.2 ounces) young romaine lettuce, cleaned and chopped
  • For the creamy mint dressing:
  • 1/3 cup plain yogurt
  • 30 grams (1 ounce) cream cheese (about 2 tablespoons)
  • 1 tablespoon lemon juice
  • 3 grams garlic (1 small clove)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 gram mint leaves (about a tablespoon)


  1. Prepare a bowl of ice water.
  2. Bring a well salted pot of water to a boil and boil the baby corn and snap peas for exactly 1 minute. Drain and immediately plunge the vegetables into the ice water to stop the cooking.
  3. Slice the corn in half lengthwise and cut the snap peas in half diagonally. Wash and dry your lettuce.
  4. In a blender, combine the yogurt, cream cheese, lemon juice, garlic, black pepper and salt, and blend until smooth. Add the mint, blending until the leaves minced, but before the dressing turns green.
  5. Put the vegetables in a bowl and pour some of the dressing on, toss to coat evenly and adjust the amount of dressing to taste (you probably won't need all of it).
  6. Plate and serve with some fresh ground pepper.
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