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Spring Vegetable Salad with Lavender Buttermilk Ranch

Serve with Matanzas Creek Bennett Valley Sauvignon Blanc

Serves 4


Spring Vegetable Salad

2 romaine hearts, chopped to desired size

1/3 C. fresh peas, shelled & blanched

6 radishes, sliced

1 carrot, shredded

1/3 C. cherry tomatoes, cut in half

10 snow peas, julienned

2 Tbsp. sunflower seeds, toasted

For the Lavender Buttermilk Ranch:

½ C. buttermilk

½ C. mayonnaise

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. chives, minced

1 Tbsp. parsley, minced

1 scallion, sliced thin

¼ tsp. granulated garlic

¼ tsp. celery salt

¼ tsp. onion powder

¼ tsp. culinary lavender


 Spring Vegetable Salad

Place all ingredients in a large bowl.  Dress with lavender buttermilk ranch and toss well.


For the Lavender Buttermilk Ranch:

Combine all ingredients and mix well.  Refrigerate until ready to use.  This dressing can be refrigerated for up to 1 week.