By Chris Franey

Chris says, "This makes a beautiful green dressing, and using half water and half oil makes it very light. If i take this salad somewhere i just make the dressing at home and take it in a quart jar, prep and package the salad ingredients for transport, then assemble everything just before the food is served. I have never had any left over to bring home.

Green Scallion Dressing

This quick and tasty spring salad dressing recipe was sent to us by Chris Franey by way of Brian Mahieu. Thanks to both of you!

Serves 4

The Dressing

1 1/4 cup sugar (if substituting agave nectar you would use about 5 tablespoons)
1/4 teaspoon salt
2 teaspoons dijon mustard
1/4 cup chopped, packed scallions (important ingredient)
2/3 cup apple cider vinegar
2 tablespoons poppy seeds (optional)
1 cup canola or light flavored oil
1 cup water (Chris says you can use 2 cups of oil and skip the water if you'd prefer a heavier dressing)

The Salad

Chopped romaine lettuce. You'll be able to find heads of romaine-style lettuce at the farmers' market in the spring and fall. This would be good with any type of heading lettuce—crisphead, butterhead, Boston.
1 or 2 chopped tart apples, like Granny Smith (sprinkle with lemon juice if you have to hold them before serving)
Chopped Swiss or Jarlsberg cheese, to taste
Sunflower seeds or cashews for topping (optional)

Instructions

Puree all dressing ingredients except the poppy seeds in a blender, then add the poppy seeds (if using) and mix.
Mix the lettuce, apple, and cheese. You must dress the salad right before serving, tossing to combine. Plate up the salad, then sprinkle a few nuts or sunflowers on each serving.