Spring Salad with Lemon Yogurt Dressing

Make this lovely salad when sugar snap peas come into season. Don’t be afraid to mix and match ingredients here. Add baby spinach, chopped chives, any kind of cheese, and maybe some toasted nuts or seeds. This recipe makes enough for 2.

Dressing:
1/2 cup plain yogurt
juice from 1 lemon
2 tablespoons olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon dried dill or 1 teaspoon fresh
salt and pepper to taste
Salad:
mixed baby greens
1 cup sugar snap peas, lightly steamed
2 eggs, hard boiled, sliced
handful chopped flat leaf parsley
2 scallions, sliced
1 small cucumber, peeled, sliced
1/4 cup golden raisins
1/3 cup shaved manchego cheese

1. Make the dressing: whisk together the dressing ingredients in small bowl. Taste and adjust to your liking.
2. Place handfuls of greens on two plates and arrange the peas, cucumbers, and eggs on top. Sprinkle with the cheese, parsley, scallions, and raisins. Drizzle with dressing and serve.