with Chive Flowers and a Fresh Herb Cucumber Asiago Dressing
The last time I was at my parents’ place, we were having fish for dinner (using my dad’s newest awesome way to make baked fish) and we needed a quick salad to go with it. I had just a few minutes to get this together while the fish was cooking … I started the cucumber “draining” and ran out to the garden to pick some fresh herbs.
I blended up the dressing and threw some greens and tomatoes in a bowl, added a few shards of Asiago and some chive flowers and served the dressing in the bowl I had mixed it in. It was just in time because the fish was coming out of the oven and we were ready to eat. We liked the dressing so much that we ended it up pouring it over our baked potatoes too. I even dipped my fish in some of the “sauce”.
- 1/2 of a fresh cucumber
- About 1/2 cup fresh herbs (I used tarragon, chives & oregano)
- 1/4 cup light mayonnaise
- About 1 oz. Asiago cheese
- 1/4 cup fat free yogurt
- Fresh greens
- Fresh cherry tomatoes, halved
- Shards of Asiago cheese
- Fresh chive flowers, separated from the stem
- Cut the cucumber into slices, sprinkle with salt and set them in a colander in the sink for about 15 minutes. The salt will pull out the excess water from the cucumber. Pat dry with a towel.
- In a blender or handi chopper, blend together all the dressing ingredients except the yogurt until everything is well chopped and blended. Pour into a bowl and stir in the yogurt. Set aside while you make the salad.
- Fill the bowl most of the way with greens, then top with lots of cherry tomatoes and a few shards of asiago. Sprinkle with chive flowers.
- Serve the salad with the dressing. The dressing also makes a nice sauce for potatoes, chicken or fish.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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