Bright Spring Salad with Greens (Printable Version)

Fresh greens, crisp vegetables, and tangy feta with bright citrus dressing.

# What You 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 - 5.25 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

# How to Make It:

01 - Bring a pot of salted water to a simmer. Add asparagus tips and peas, cook for 2 minutes until tender-crisp. Drain immediately and rinse under cold running water to stop cooking and preserve vibrant color.
02 - In a large salad bowl, combine baby spinach, mixed greens, sliced radishes, cucumber, blanched asparagus, peas, and carrot ribbons. Toss gently to distribute ingredients evenly.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified and thickened slightly.
04 - Drizzle the vinaigrette over the salad. Using salad servers or clean hands, toss gently to coat all vegetables without crushing delicate greens.
05 - Sprinkle crumbled feta, toasted sunflower seeds, and chopped herbs over the dressed salad. Serve immediately while vegetables remain crisp and flavors are fresh.

# Expert Tips:

01 -
  • The bright citrus dressing cuts through peppery greens and sweet vegetables perfectly
  • It comes together in under twenty minutes but looks like something from a restaurant
02 -
  • Overdressed salads become soggy within minutes, so start with half the dressing and add more as needed
  • The blanched vegetables must be shocked in cold water or they'll keep cooking and turn dull gray-green
03 -
  • Use a vegetable peeler to create thin ribbons of carrot and cucumber for an elegant presentation
  • Chef's trick: toss the greens with half the dressing before adding heavier vegetables, then adjust from there

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