Since It’s May, How About a May Salad

Here is an old recipe for May Salad that you might enjoy:

It is good!

And don’t forget to add a few of them spring Dandelion Leaves!!


  • 2 heads of lettuce
  • 1 bunch of watercress
  • 4 hard-boiled eggs
  • 1/2 cup of diced celery
  • 1/2 cup of diced radishes
  • 1/2 cup of diced cucumbers
  • 1/2 cup of diced green onions
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of chopped fresh chives
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of white wine vinegar
  • Salt and black pepper, to taste


  1. Wash the lettuce and watercress and dry them thoroughly. Tear the lettuce into bite-sized pieces and chop the watercress.
  2. Peel the hard-boiled eggs and chop them into small pieces.
  3. In a large bowl, combine the lettuce, watercress, chopped eggs, diced celery, radishes, cucumbers, green onions, parsley, and chives.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, white wine vinegar, salt, and black pepper until well-combined.
  5. Pour the dressing over the salad and toss until all ingredients are evenly coated.
  6. Chill the salad in the refrigerator for at least an hour before serving.

This salad is a classic and refreshing dish that has been enjoyed for many years. Feel free to adjust the recipe to your liking by adding or removing any ingredients you prefer. Enjoy!

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