Ingredients & Amounts
For the Dressing:
¼ cup of low fat sour cream
¼ cup of mayonnaise
1 clove of garlic, finely minced
2 tablespoons of honey
Juice of half a lemon
1 tablespoon of poppy seeds
Kosher salt to taste
2% milk, enough to thin out the dressing
For the Salad:
2 cups of baby spinach leaves, washed and dried
1 cup of microgreens
1 cup of cherry tomatoes, halved
2 extra-large eggs, hardboiled and sliced
4 rashers of bacon, cooked and chopped
1. Prepare the dressing: Place the sour cream, mayonnaise, garlic, honey, lemon juice and poppy seeds into a small bowl and whisk together until smooth. Adjust flavour with salt. Adjust thickness by adding milk, about 1 tablespoon at a time. Transfer dressing into a squeeze bottle for ease of application.
2. Prepare salad: Begin layering salad ingredients into a plate or flat-bottomed bowl starting with the spinach. Add a small handful of microgreens, a few cherry tomato halves, some egg and a sprinkle of bacon. Drizzle with a tiny bit of the dressing. Repeat process two additional times.
3. Garnish the salad with a bit of black pepper if you wish and serve immediately. Present additional dressing on the side, if desired.
Recipe by Weekend at the Cottage