Bright Spring Salad Greens (Printable version)
Fresh spring mix with asparagus, radishes, citrus vinaigrette, and feta.
# What you need:
→ Vegetables
01 - 3.5 oz baby spinach
02 - 3.5 oz mixed salad greens (such as arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 oz asparagus tips, blanched
06 - 3.5 oz fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons
→ Toppings
08 - 1.8 oz feta cheese, crumbled
09 - 2 tbsp toasted sunflower seeds
10 - 2 tbsp fresh chives or dill, finely chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp honey
14 - 1 tsp Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How To:
01 - Blanche the asparagus tips and peas in simmering salted water for 2 minutes. Drain and rinse under cold water to cool quickly.
02 - In a large salad bowl, combine baby spinach, greens, radishes, cucumber, blanched asparagus, peas, and carrot ribbons.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Top with crumbled feta, sunflower seeds, and chopped herbs. Serve immediately and enjoy the flavors of spring!
# Expert Advice:
01 -
- Each bite feels like eating sunshine straight from the garden
- The dressing hits that perfect sweet and tart balance
- It comes together in under 20 minutes but looks like restaurant quality
02 -
- Dress the salad right before serving or the greens will start to wilt and lose their magic
- Dry your vegetables thoroughly after washing. Water clinging to leaves means diluted dressing and soggy salad.
03 -
- Use a vegetable peeler to create those delicate carrot ribbons instead of grating
- Let the dressing sit for 10 minutes before using to let the flavors meld