Easy Spring Salad (Print Version)
# Ingredients:
→ Spring Salad
01 -
5 ounces spring green mix
02 -
1 head butter lettuce, roughly torn
03 -
1 pound thin asparagus, ends trimmed, sliced into 1-inch pieces
04 -
4 ounces sugar snap peas, trimmed, sliced into 1/2-inch pieces
05 -
1/2 cup frozen petite peas, thawed
06 -
4 radishes, trimmed and thinly sliced
07 -
2 green onions, thinly sliced
08 -
1 avocado, sliced or cubed
09 -
4 slices bacon, cooked and crumbled
10 -
1/4 cup roasted salted sunflower seeds
11 -
1/4 cup sliced almonds
12 -
4 ounces goat cheese, torn into smaller pieces
→ Lemon Basil Vinaigrette
13 -
1/3 cup packed fresh basil leaves, roughly chopped
14 -
3 tablespoons fresh lemon juice
15 -
1 green onion, roughly chopped
16 -
2 garlic cloves, peeled and roughly chopped
17 -
1 teaspoon Dijon mustard
18 -
1/2 teaspoon honey or sugar
19 -
1/4 teaspoon dried oregano
20 -
1/4 teaspoon salt
21 -
1/4 teaspoon pepper
22 -
1/2 cup olive oil
# Instructions:
01 -
Combine the dressing ingredients in a high-powered blender and blend until smooth (expect some basil pieces), scraping down the sides as needed. Chill until ready to serve. Adjust to taste with lemon, honey, salt, or pepper if desired.
02 -
Combine the spring salad mix and butter lettuce leaves in a large bowl; toss to combine.
03 -
Add all the salad ingredients to a large bowl, drizzle with the desired amount of dressing, and toss to combine.
04 -
Add all salad ingredients to a large bowl except the avocado slices and bacon. Let individuals dress their salads with avocado, bacon, and vinaigrette as desired.
05 -
Line the salad ingredients in separate bowls and let guests assemble their own salads.
# Notes:
01 -
Ensure optimal freshness by keeping salad ingredients separated and storing in airtight containers.
02 -
Vegetables can be prepared up to 48 hours in advance, while cheese and bacon can be prepped 72 hours beforehand.