Spinach-and-Romaine Salad with Cucumbers, Radishes, and Creamy Mint Dressing
This cool and creamy salad is the perfect side for any spring or summer meal. Dress it up for Easter brunch, but keep the recipe on file for a quick summertime side to bring to a last-minute cookout.
Ingredients
- 1 (5-oz.) pkg. baby spinach
- 2 romaine lettuce hearts, chopped
- 2 cucumbers, cut into 1-inch pieces
- 1 cup thinly sliced radishes
- 1 small shallot, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1/4 cup sour cream
- 1 cup half-and-half
- 1/2 cup chopped fresh mint, plus leaves for garnish
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup crumbled feta cheese
How to Make It
- Toss together spinach, romaine, cucumbers, and radishes in a large bowl.
- Stir together shallot, vinegar, and lemon juice in a medium bowl; let stand 5 minutes. Stir in sour cream, and gradually whisk in half-and-half. Stir in chopped mint, salt, and black pepper.
- Top spinach mixture with feta cheese; garnish with mint leaves, and serve with dressing.
