spring salad with radishes and yogurt dill dressing
Back in April, I filled out an application for consideration for a spot for the Cabot Fit Team for the Beach to Beacon 10K road race this summer. The contest, sponsored by Cabot Creamery Cooperative was open to health and/or fitness conscious bloggers only. And guess what? I got in and I was asked to be team captain. Fainting a bit here! Wooo! I am so excited to be included in such an exciting event. I am just pinching myself. I am completely humbled to be included in the ranks with fellow Fit Team members including a handful of Registered Dietitians, 50k runners and all around uber bloggers as well as two Cabot farmer runners. We are all getting to know each other online, and will get to meet face to face in Maine for the race in early August.
Here are links to the rest of the Fit Team:
One of the best parts of being a part of the Cabot Fit Team is that it brings together my love of healthy food, blogging and fitness. Though I tend to focus mainly on healthy recipes here on my blog, healthy cooking is only a part of my commitment to a healthy lifestyle. Another huge component is that I make time for excersise (and a lot of it) every week. As for running, last week I mentioned that I haven’t been running much in the last six months or so. But generally, I have been running for fitness since I was in college. Now more than 15 years later, I still love it, and mix it in with Les Mills group fitness classes, Training for Warriors sessions and I also coach Les Mills GRIT too.
Here is a little about Cabot Creamery Cooperative. They are 1,200+ farm family dairy cooperative with members in New England and upstate NY producing all natural, award-winning cheeses, including the “World’s Best Cheddar”, as well as Greek-style yogurt, butter and other great dairy products. The founding members of the Co-op in 1919 started Cabot by pledging 5 cords of wood and a lot of determination.
I am frankly crazy about their sharp cheddars. I have tasted every single one (there are a lot) and got to help write the descriptions of them for the Cabot website. I also have helped out with photography, videos and food styling. I particularly love the Low-Fat Cabot Greek-style yogurt and use it all the time in cooking. Today, I used a bit of it to make a yummy Yogurt Dill dressing for this salad with the very first tender mesclun greens and radishes from my garden. I added some perfectly boiled local eggs and a smidge of bacon. Yes eggs and bacon can be a part of healthy eating.
In addition to the professional work I have done with Cabot, I also have a personal connection with one of the Cabot Coop member Farms. My husband, Jason, grew up in the Northeast Kingdom of Vermont right next to his grandparent’s dairy farm which has been in operation since 1858. The Webster farm has been a Cabot Cooperative Member Farm since the mid 1940’s. Today the Webster farm is more beautiful than ever and is run by Uncle Bebo, Aunt Lori and Jason’s cousin Justin. On the farm, the historic farmhouse has been restored and turned into a beautiful Bed and Breakfast featuring farm fresh breakfast, and a peaceful rural setting. And for guests who are really, really into it, there is even the option to participate in farm chores. No extra charge, lol.
Be sure to check out this Ultimate Guide to Radishes!Print
- 2 eggs
- 1/2 cup Plain Low-Fat Greek Style yogurt
- 2 tablespoons mayonnaise
- 4 teaspoons minced shallot
- 2 tablespoons chopped fresh dill
- 2 tablespoon cider vinegar or white wine vinegar
- 1/2 teaspoon salt
- Freshly ground pepper
- 8 cups mesclun greens, washed and spun dry
- 2 strips bacon, cooked and crumbled
- 1/4 cup sliced radishes
- Place eggs in a small saucepan and cover with cold water. Place over high heat and bring to a gentle simmer. Simmer very gently for 10 minutes. Drain off hot water, and place pot under cold running water for several minutes to stop egg from cooking. Crack and peel egg. Slice or chop the egg.
- Whisk yogurt, mayonnaise, shallot, dill, vinegar, salt and pepper in a medium bowl.
- Arrange salad greens on four plates. Sprinkle bacon over the greens. Arrange radishes and the egg over the top of the salad. Drizzle the dressing over the salads. Extra dressing will keep up to 3 days in the refrigerator.
Left-over dressing can be stored in the refrigerator for up to 3 days.