Spring is the season of renewal, and what better way to celebrate than with a fresh and vibrant spring salad? Bursting with seasonal vegetables and dressed in a light vinaigrette, this salad is not only healthy but also a feast for the eyes. It’s the perfect dish to enjoy during a picnic or as a side for your favorite spring meals. Let’s dive into the ingredients and steps to create this delightful dish!
Ingredients
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1 cup asparagus, blanched and cut
– 1/2 cup radishes, thinly sliced
– 1/4 cup feta cheese, crumbled
– 1/4 cup walnuts, chopped
– 3 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Optional: avocado slices
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
Each serving (approximately 1 cup) contains about 150 calories, 10g fat, 5g carbohydrates, 4g protein, and 2g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by washing all the vegetables thoroughly under cold water.
2. Prepare the mixed greens by tearing them into bite-sized pieces and place them in a large salad bowl.
3. Halve the cherry tomatoes and add them to the bowl.
4. Blanch the asparagus by boiling it for 2 minutes, then plunging it into ice water. Cut into bite-sized pieces.
5. Add the asparagus to the salad bowl.
6. Thinly slice the radishes and incorporate them into the salad.
7. Crumble the feta cheese over the top of the salad.
8. Add the chopped walnuts for a crunchy texture.
9. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
10. Drizzle the dressing over the salad just before serving and toss gently to combine.
Alternative Ingredients
Feel free to substitute the feta cheese with goat cheese or omit it for a dairy-free version. You can also replace walnuts with sunflower seeds for a nut-free option.
Serving and Pairings
This spring salad pairs wonderfully with grilled chicken or fish. It can also be served alongside a light pasta dish or as a refreshing starter for a larger meal.
Storage and Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh. Avoid freezing, as the texture of the vegetables will deteriorate.
Cooking Mistakes
- Don’t over-blanch asparagus; it should remain crisp.
- Use fresh ingredients for the best flavor.
- Be careful not to overdress the salad; start with a little and add more as needed.
- Chill your greens before assembly for a refreshing crunch.
- Don’t skip the seasoning to enhance the flavors.
Helpful Tips
- Experiment with seasonal vegetables for variety.
- For extra flavor, add herbs like basil or parsley.
- Consider adding fruits like strawberries or citrus for a sweet twist.
- Make the dressing in advance to save time.
FAQs
Can I make this salad ahead of time?
While it’s best enjoyed fresh, you can prepare the ingredients a few hours in advance. Just keep the dressing separate until serving.
What can I add for extra protein?
Grilled chicken, chickpeas, or quinoa are excellent options to boost the protein content of your salad.
Is this salad gluten-free?
Yes, all the ingredients listed are gluten-free, making it a great choice for those with dietary restrictions.
How can I make this salad vegan?
Simply omit the feta cheese and use a vegan dressing or a mix of olive oil and lemon juice.
What other vegetables work well in this salad?
Cucumbers, bell peppers, or snap peas can add additional crunch and flavor to your spring salad.
Conclusion
This spring salad is a delightful way to enjoy the fresh flavors of the season. With its vibrant colors and crisp textures, it not only pleases the palate but also makes for a stunning presentation. Perfect for any occasion, this dish is sure to become a favorite in your recipe repertoire.
Spring Salad
Ingredients
- 2 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cup asparagus blanched and cut
- 1/2 cup radishes thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup walnuts chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: avocado slices
Instructions
- Wash all the vegetables thoroughly under cold water.
- Tear mixed greens into bite-sized pieces and place in a large salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Blanch the asparagus for 2 minutes, then plunge into ice water and cut into pieces.
- Add the asparagus to the salad bowl.
- Thinly slice the radishes and add to the salad.
- Crumble the feta cheese over the top.
- Add chopped walnuts for crunch.
- Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
