Description
Easter Salad is a fresh and vibrant dish perfect for spring gatherings. Packed with seasonal produce like asparagus, radishes, and eggs, it’s tossed with a tangy vinaigrette and finished with cheese and herbs.
Ingredients
Units
Scale
- 5 oz mixed spring greens or baby spinach
- 1 cup asparagus, trimmed and blanched
- 4 radishes, thinly sliced
- 1/2 cup baby carrots, thinly sliced or shaved
- 4 hard-boiled eggs, halved
- 1/4 cup crumbled feta or goat cheese
- 2 tablespoons fresh dill or parsley, chopped
- 1/4 cup toasted almonds or pecans (optional)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath. Drain and set aside.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- In a large salad bowl, combine greens, asparagus, radishes, carrots, and herbs.
- Top with halved eggs, crumbled cheese, and nuts if using.
- Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
Notes
- Use pastel-colored radishes or heirloom carrots for extra color.
- Prepare the vinaigrette and toppings ahead to save time.
- Serve on a platter for a beautiful Easter table centerpiece.
Nutrition
- Serving Size: 1 plate
- Calories: 260
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg