Field of Clover

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Happy Mother’s Day


By Laurie Figone

Love of the Land

After hearing someone say that radishes were the most underappreciated vegetable, I felt inclined to plant some…sure I planted them when the kids were young; they were a fast growing project.  A few nibbles here and there, they never really got eaten…I’m sure it was the spicy pepperiness that they never cared for.  It is just that pepperiness that makes them a hit in this salad…which, by the way would make a GrEaT centerpiece for your Mother’s Day lunch/dinner table.  P.S.  Appreciate your mother

Field of Clover

4 cups Baby Red Lettuce
1 cup thinly sliced Watermelon Radishes
4 oz.  Clover Extra Sharp Cheddar Cheese, julienned
4 oz. Clover Pepper Jack Cheese, julienned
½ cup coarsely chopped, toasted California Walnuts
½ cup fresh clover sprouts
Clover Buttermilk Dressing
1 cup Clover Light Sour Cream
1 cup Mayonnaise (Best Foods)
½ cup Clover Low Fat Buttermilk
4 TBSP. chopped, fresh parsley
1 tsp. garlic salt
½ tsp. very finely grated yellow onion (including any juice)

  1.  Wisk together dressing ingredients and refrigerate.
  2. Layer salad ingredients through cheeses; drizzle lightly with dressing.  Sprinkle on walnuts and sprouts.
  3. Serve.

Note:  This makes more dressing than you will need for the salad.  It will keep refrigerated for 1 week.

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