Crunchy Spring Iceberg Salad

A big plate of greens may feel virtuous, but this one is also luxurious. The peas and asparagus bring freshnessand the feta adds  hints of tang and saltiness that work well with the herbaceous yogurt dressing.  For a not-so-spicy dressing try the Creamy Parsley Dressing.  I added a small jar of marinated mushrooms for even more goodies.
Ingredients for the salad:

• Salt and black pepper
• 2 c frozen peas
• 16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces
• 1 (1½-pound) medium head iceberg lettuce
• 6 ounces feta, drained and broken into chunks
• Handful of cilantro leaves, for serving
  Directions for the salad: 

1.  Blanch the frozen peas and asparagus for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender.
2. Drain and run under cold water until they are cold.
3. Leave to drain.
4. Remove the outer layer of the lettuce and discard.
5. Remove the core of the lettuce.
6. Tear the lettuce into large chunks.
7. Wash the leaves and allow them to dry in a colander.
8. Pat them dry with a clean kitchen towel.
   To serve:  Serve as one large salad or divide among four individual serving plates.

1. Add the lettuce chunks to the plate.
2. Scatter the asparagus and peas on top and around the lettuce.
3. Spoon the salad dressing all over the vegetables.
4. Dot with feta.
5. Squeeze the juice from the lemon half over everything.
6. Season with salt and black pepper.
7. Top with a few cilantro leaves.

Yield: 4 – 6 servings
Source:  Somewhat based on New York Times Cooking, Hetty Lui McKinnon

Spicy Cilantro Yogurt

Ingredients:

• 1 c full-fat Greek yogurt
• 1 c chopped cilantro (leaves and tender stems from about ½ bunch)
• 2 Tab olive oil
• Juice of ½ lemon or lime (1 to 2 tablespoons)
• 1 garlic clove, peeled and roughly chopped
• 1 teaspoon kosher salt
• 1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped
  Directions:

1. Add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1
   jalapeño to a blender or small food processor.
2. Blitz until smooth. (Add a teaspoon of water at a time to get
   the mixture moving in the blender if necessary.)
3. Taste and add the second jalapeño if you would like it spicier.

Creamy Parsly Dressing

Ingredients:

• 1 c       Oil
• 1/4 c   Red wine vinegar
• 1 c       Sour cream
• 1 c       Mayonnaise (real)
• 1/4 c   Dried onion
• 1          Large bunch parsley
  Directions:  

1. Process all but mayo and sour cream in a blender or food processor.
2. Add mayo and sour cream while running.
   Serves: Makes 4 cups
   Source:  The Loving Spoons of Villa Park, Catherine Wells