Bright Spring Salad Greens (Print Version)

Crisp spring vegetables tossed with bright citrus dressing and creamy feta.

# What You’ll 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 - 5.5 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

# Steps:

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.
06 - Serve immediately and enjoy the flavors of spring!

# Expert Tips:

01 -
  • The contrast between crisp raw vegetables and tender blanched asparagus keeps every bite interesting
  • The honey-mustard vinaigrette strikes that perfect balance between tangy and slightly sweet
02 -
  • Do not skip the ice bath after blanching or your asparagus will turn mushy and lose that beautiful bright green color
  • The dressing tastes better if you let it sit for 10 minutes before tossing, giving the honey time to dissolve completely
03 -
  • Use a vegetable peeler to shave the carrot into thin ribbons instead of grating it for a more elegant presentation
  • Let the feta come to room temperature before crumbling so it mixes more evenly into the salad

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