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Simple Recipes for Every Day

Chopped Salad With Herb Yogurt Dressing

Spring Chopped Salad With Asparagus And Peas on a plate with a serving spoon
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  0 min

Ingredients

Herb Yogurt Dressing

  • ½ cup roughly chopped green onions, white and green parts
  • ⅓ cup loosely packed fresh basil leaves
  • ⅓ cup loosely packed fresh mint leaves
  • 2 garlic clove, roughly chopped
  • ¼ cup fresh lemon juice
  • 2 teaspoons anchovy paste
  • 1 cup plain Greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon kosher salt

Salad

  • ½ pound asparagus, chopped into 1-inch pieces
  • 1 English cucumber, diced
  • 1 red pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas, roughly chopped
  • 2 avocados, diced
  • 1 cup dates, roughly chopped
  • 16 ounces thick-cut bacon, roughly chopped and cooked
  • 1 cup frozen peas, thawed
  • 1 cup crumbled fresh feta

Method

  1. In the base of a blender or food processor, combine the green onions, basil, mint, garlic, lemon juice, anchovy paste, yogurt, olive oil, pepper, and salt. Blend on high until smooth and creamy, about 2 minutes.
  2. In a shallow serving dish, toss together the asparagus, cucumber, bell pepper, cherry tomatoes, sugar snap peas, avocado, dates, most of the bacon, peas, and most of the feta with ¾ cup of the dressing. Add more dressing a little at a time as needed.
  3. Sprinkle the reserved bacon and feta over top before serving.