Bright Spring Salad with Greens (Printable)

Crisp greens, vegetables, and citrus dressing celebrate spring

# What You'll Need:

01 - 3.5 ounces baby spinach

02 - 3.5 ounces mixed salad greens (arugula, lamb's lettuce)

03 - 8 radishes, thinly sliced

04 - 1 small cucumber, thinly sliced

05 - 5.3 ounces asparagus tips, blanched

06 - 3.5 ounces fresh peas (shelled) or thawed frozen peas

07 - 1 small carrot, shaved into ribbons

08 - 1.8 ounces feta cheese, crumbled

09 - 2 tablespoons toasted sunflower seeds

10 - 2 tablespoons fresh chives or dill, finely chopped

11 - 3 tablespoons extra-virgin olive oil

12 - 2 tablespoons freshly squeezed lemon juice

13 - 1 teaspoon honey

14 - 1 teaspoon Dijon mustard

15 - Salt and freshly ground black pepper, to taste

01 - Blanche 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, mixed 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.

06 - Serve immediately and enjoy the flavors of spring.

01 -

Its the kind of salad that makes you feel like youre eating the season itself
The contrast between crisp vegetables and creamy feta keeps every bite interesting
Comes together in twenty minutes but looks like it came from a restaurant kitchen

02 -

Overdressed salad becomes sad quickly, so start with half the dressing and add more as needed
The vegetables must be completely dry before dressing, or the flavors will wash right off

03 -

Shave the carrot ribbons right before serving so they dont curl up and lose their elegant presentation
Toast the sunflower seeds in a dry pan until they smell nutty and golden, watching carefully so they dont burn