Spring Arugula and Mixed Greens Salad with Basil Chive Yogurt Dressing

This salad brings together many delicious flavors of spring, from its peppery arugula, to its crisp asparagus, to its chive and basil yogurt dressing.
Spring Arugula and Mixed Greens Salad with Basil Chive Yogurt Dressing
Celebrate the flavors of spring with this scrumptious dish featuring asparagus, pickled beets, oranges, and a shower of garlicky toasted breadcrumbs
In the latest installment of our Measure, Mix, Make series, we feature a recipe for a delicious spring salad with arugula and mixed greens, tossed in a creamy chive and basil yogurt dressing, and topped with refreshing pieces of orange, crisp asparagus, and pickled beets. A sprinkling of orange-scented garlic breadcrumbs and toasted sliced almonds adds a delightful crunch factor.
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 35 min
- Yield: 4 servings
Ingredients
For the dressing:
- 1 tightly packed cup chives, roughly chopped
- 1 tightly packed cup basil
- 1 shallot, roughly chopped
- ¼ cup vegetable oil
- 2 teaspoons red wine vinegar
- 1 teaspoon honey
- 1 cup Greek yogurt
- 1 tablespoon orange zest
- ½ teaspoon salt
- Pepper, to taste
For the breadcrumb topping:
- 1 teaspoon vegetable oil
- 2 garlic cloves, minced
- ⅓ cup panko bread crumbs
- ¼ teaspoon salt
- 2 teaspoons orange zest
For the salad:
- ½ pound asparagus, boiled and blanched (see instructions below)
- 5 ounces arugula
- 5 ounces mixed greens (the recipe writer used a kale, spinach, and chard mix available at Wegmans)
- ¾ cup sliced pickled beets, drained (available in a jar at most grocery stores)
- Segments from 2–3 oranges (such as blood orange, mandarin, or a mix)
- ¼ cup almond slices
Directions
- Make the dressing. Add all dressing ingredients to a blender and blend until smooth and creamy. Place in a lidded container.
- Make the breadcrumb topping. Heat the vegetable oil in a small pan over medium high heat. Once oil is shimmering, add the garlic. When the garlic becomes fragrant and starts to sizzle, add the breadcrumbs and salt. Toast the breadcrumbs in the pan, stirring frequently, about 2 minutes, or until the breadcrumbs become golden brown. Remove the breadcrumbs from the heat and stir in the orange zest. Set aside.
- Prepare the asparagus. Cut off the tough bottom inch or so of the asparagus stalks and throw those away. Fill a large pot with about 2 inches of water and bring to a boil. Add the asparagus and cover the pot. Boil for 3 minutes. Drain the asparagus and add it to a big bowl filled with cold water and ice to stop the cooking process. Remove from the ice bath and pat dry, then cut the asparagus into 1-inch pieces.
- Assemble the salad. In a large bowl, toss the arugula and mixed greens with as much dressing as you like. Sprinkle the asparagus pieces, orange segments, beets, almonds, and breadcrumbs over the salad.
- Serve and enjoy!
Notes
Have leftover dressing? Make another salad or try spooning it over grilled veggies or using it as a dip for crudité.
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