When Redwood Hill Farm founder Jennifer Bice was asked to contribute a signature dish to America The Great Cookbook, a collection of recipes from America’s top chefs, artisan producers, and food heroes, this Spring Salad immediately came to mind. Simple, unfussy, and bursting with flavor, this salad captures everything she loves about spring in Sonoma County.

TIME: Preparation: 20 mins · Cooking: 0 mins · Total: 25 mins


Marinated Feta (optional)
  • ½ lb. Redwood Hill Farm goat milk feta
  • 2 Tbsp. high-quality olive oil
  • 1 Tbsp. grated Meyer lemon zest
  • Salt and freshly ground pepper
Kefir Dressing
  • ¼ cup Redwood Hill Farm plain goat milk kefir
  • 2 Tbsp. high-quality olive oil
  • 1 Tbsp. fresh Meyer lemon juice
  • 2 tsp. honey
  • Salt and freshly ground pepper
Spring Salad
  • ½ cup pepitas
  • 1 head red-leaf butter lettuce, torn
  • Handful of baby arugula
  • Handful of pea shoots
  • 1 large watermelon radish, peeled and sliced
  • 2 heirloom tomatoes, diced


  1. If using the Marinated Feta, cut the feta into small cubes and place it in a bowl with the olive oil. Sprinkle with the lemon zest and season with salt and pepper. Lightly mix and leave to marinate until the salad is ready.
  2. For the Kefir Dressing, whisk the kefir, olive oil, lemon juice, and honey together in a bowl until pourable; season with salt and pepper and set aside.
  3. For the Spring Salad, roast the raw pepitas in a small, dry frying pan over medium-high heat just until lightly browned or you hear light “popping.” Remove from the heat and set aside to cool.
  4. In a large bowl, toss the red-leaf lettuce, arugula, pea shoots, watermelon radish, tomatoes, and roasted pepitas together. Drizzle with the dressing and sprinkle with the marinated feta, if using.
From America The Great Cookbook, edited by Joe Yonan