Bright Spring Salad Greens (Printable)

Crisp spring vegetables with feta and citrus dressing

# What You’ll Need:

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 - 5.5 oz asparagus tips, blanched

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

07 - 1 small carrot, shaved into ribbons

08 - 1.75 oz feta cheese, crumbled

09 - 2 tbsp toasted sunflower seeds

10 - 2 tbsp fresh chives or dill, finely chopped

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

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!

01 -

The way the honey cut through the lemon's acidity made me actually do a little happy dance right there at the counter
My friend who claims to hate salad went back for thirds and then demanded the recipe

02 -

I once made the mistake of overdressing this salad and it turned into a sad soggy mess by the time guests arrived. Start with half the dressing and add more as needed.
The blanching time is non negotiable. Two minutes, no more. Anything longer and you lose that wonderful snap that makes this salad special.

03 -

Dry your greens thoroughly after washing or the dressing will slide right off instead of coating them properly
Room temperature ingredients help the dressing emulsify better than cold ones straight from the fridge