Bright Spring Salad with Fresh Greens (Printable)
Fresh vegetables and greens with citrus vinaigrette for spring dining
# What You Need:
→ Vegetables
01 - 3.5 oz baby spinach
02 - 3.5 oz mixed salad greens (arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.5 oz asparagus tips, blanched
06 - 3.5 oz fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons
→ Toppings
08 - 1.75 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
# Directions:
01 - Bring a pot of salted water to simmer. Add asparagus tips and peas, cook for 2 minutes until bright green and tender-crisp. Drain immediately and rinse under cold running water to stop cooking process. Pat dry with paper towels.
02 - In a large salad bowl, combine baby spinach and mixed salad greens. Add thinly sliced radishes, cucumber ribbons, and shaved carrot. Toss gently to distribute evenly.
03 - Add blanched asparagus tips and cooled peas to the salad bowl. Gently fold vegetables into the greens mixture without crushing delicate leaves.
04 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, honey, and Dijon mustard. Season generously with salt and freshly ground black pepper. Whisk vigorously until mixture thickens and emulsifies completely.
05 - Drizzle vinaigrette over salad gradually while tossing gently with salad servers or clean hands. Ensure all ingredients are lightly coated without overdressing.
06 - Sprinkle crumbled feta cheese evenly over surface. Top with toasted sunflower seeds and freshly chopped chives or dill. Serve immediately while vegetables remain crisp and vinaigrette is fresh.
# Expert Tips:
01 -
- Its the kind of salad that makes you feel like youre doing something good for your body without sacrificing flavor or satisfaction
- The honey lemon dressing perfectly balances the peppery radishes and creamy feta into something addictive
02 -
- Overdressed salads become soggy within minutes, so start with less dressing than you think you need and toss as you go
- Dry your vegetables thoroughly after washing, or the dressing will slide right off instead of coating each leaf
03 -
- Use a vegetable peeler to create delicate ribbons from the carrot and cucumber for a more elegant presentation
- Crumble the feta by hand rather than buying pre crumbled for better texture and flavor