Recipe - Spring Salad

While a high school girl in the mid 1950's, my mother worked as a waitress at the historic Bluebird Restaurant in Logan.  After graduating and leaving home to attend college and work in Salt Lake for a couple of years, she met my dad, married, and had two babies in quick succession. Needing a part-time job when they moved back to settle in Cache Valley, she returned to the Bluebird and helped serve the many fancy parties they hosted on a regular basis. She even served Merlin Olsen’s wedding breakfast!  She used to tell us about the delicious food at the Bluebird back then, which was light and elegant, suitable for ladies luncheons, men's Rotary and Lion's clubs, and other regular gatherings at the restaurant in those days.  One dish she remembers fondly was called simply, Spring Salad, a favorite for wedding parties and other special events at the Bluebird.

I was planning to share the instructions for this delicious salad with you in a few more weeks, but since spring has arrived early this year, I guess this is as good a time as any.  Called Spring Salad  because it showcases springtime vegetables such as fresh asparagus, little green onions and radishes, this dish makes a lovely first course to a special meal.  The dressing combo is so unusual and tasty—I know you’ll enjoy it.  This salad is beautiful, yet easy to make and sure to impress your family and guests.

Spring Salad

Ingredients:  Iceberg and Romaine Lettuce, Fresh Asparagus, Ripe Avocado, Green Onions, Radishes, Tomatoes, Best Foods Mayonnaise, and a good quality Italian Dressing.

1.  Cut up a combination of iceberg and romaine lettuce that has been washed, dried, and crisped a few hours or overnight in fridge.

2.  Wash and dice radishes very small.  Wash, peel, and slice green onions. 

3.  Peel and slice ripe avocado.  Wash and dry cherry tomatoes or slice regular tomatoes into wedges.
4.  Steam asparagus spears in a small amount of salted water until just tender when pierced with a toothpick--do not overcook.  Cool quickly in cold water and pat dry.
5.  Mix mayo into radishes and green onions--just enough to bind them together.

6.  Place some of the lettuce mix on each plate.
7.  Top with asparagus spears, avocado, and tomatoes.  
8.  Drizzle Italian Dressing all over each salad.
9.  Finally, top with a spoonful of the mayo-radish-onion mixture.
10.  Serve immediately.