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TCP Kitchen

Spring Vegetable Salads

Texas gardens yield asparagus, radishes, peas, lettuce, herbs and more for tasty salads

It’s time to pull out your salad bowl and savor what’s in season! This month’s featured recipe comes from Windy Hill Farm, a family-owned operation in Boerne, with membership in Bandera and Comanche electric cooperatives. “We love this salad,” says farmer Ty Wolosin. “A mix of spicy greens like baby mustard and arugula get the blood warmed up after the chill of winter.” The recipe also captures a delicious moment in their growing season: “We have goat’s milk for cheese again. The young kids are up and running, and their moms have rich milk from the spring pasture grass.”

Windy Hill North Spring Salad

Plan on a handful of greens per person, and add other ingredients as desired. A sprinkling of flaky sea salt on top makes the vegetables’ flavor pop.

Salad
Mixed spicy greens (colored mustard, mesclun, arugula or red-leaf lettuce)
Radishes, thinly sliced
Green onions, thinly sliced
Young asparagus, trimmed
Crumbled goat cheese
Fresh chopped dill
Hard-boiled eggs, sliced
Sea salt and fresh cracked pepper, to taste

Dressing
4 tablespoons olive oil
2 tablespoons white wine or apple cider vinegar
1 teaspoon spicy mustard (such as Dijon or Creole)
1 teaspoon honey
½ teaspoon ground turmeric

1. Combine the salad ingredients in a bowl.

2. In a separate bowl, whisk together dressing ingredients (or combine them in a jar and shake).

3. Drizzle the dressing over the salad and toss to combine. Taste for seasonings, adding more salt or pepper as desired, and serve immediately.

Serves 4.