Are you ready to embrace the freshness of spring? This spring salad is a celebration of seasonal ingredients, combining crisp greens, colorful vegetables, and a zesty dressing. Perfect as a side dish or a light main course, it’s not only healthy but also visually appealing. Enjoy the burst of flavors and textures that make this salad a must-try in your spring recipe collection.
Ingredients
– 2 cups mixed greens (arugula, spinach, and romaine)
– 1 cup cherry tomatoes, halved
– 1 cucumber, thinly sliced
– 1 radish, thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup feta cheese, crumbled
– 2 tablespoons fresh dill, chopped
– 1 lemon, juiced
– 3 tablespoons olive oil
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and no cooking time is required.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 150 calories, 8g fat, 10g carbohydrates, 3g fiber, and 5g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by washing the mixed greens thoroughly and patting them dry.
2. In a large salad bowl, combine the mixed greens.
3. Add the halved cherry tomatoes to the bowl.
4. Slice the cucumber and radish, then add them to the salad.
5. Thinly slice the red onion and incorporate it into the mixture.
6. Crumble the feta cheese over the top of the salad.
7. In a small bowl, whisk together the lemon juice and olive oil.
8. Drizzle the dressing over the salad, ensuring even coverage.
9. Season with salt and pepper to taste.
10. Gently toss the salad until all ingredients are combined.
Alternative Ingredients
Feel free to substitute the feta cheese with goat cheese for a creamier texture or omit it altogether for a vegan option. You can also replace the lemon juice with balsamic vinegar for a different flavor profile.
Serving and Pairings
This spring salad pairs beautifully with grilled chicken or fish, making it a perfect side dish. You can also serve it alongside crusty bread or as part of a picnic spread.
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 greens will deteriorate.
Cooking Mistakes
- Not washing greens thoroughly can lead to grit in your salad.
- Overdressing can make the salad soggy.
- Using old or wilted vegetables affects flavor and texture.
- Not seasoning properly can make the dish bland.
- Chopping ingredients too large can make it hard to eat.
Helpful Tips
- Choose seasonal vegetables for the best flavor.
- Let the salad sit for a few minutes after dressing to enhance flavors.
- Use a variety of colors for visual appeal.
- Experiment with different herbs for added freshness.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time, but it’s best to dress the salad just before serving to keep the greens crisp.
What other ingredients can I add?
You can add ingredients like avocado, nuts, or seeds for extra texture and nutrition.
Is this salad suitable for meal prep?
Absolutely! Just keep the dressing separate until you’re ready to eat.
Can I use frozen vegetables in this salad?
While fresh vegetables are recommended for texture and flavor, you can use thawed frozen vegetables if necessary.
How can I make this salad more filling?
Add protein sources like chickpeas, grilled chicken, or boiled eggs to make it a complete meal.
Conclusion
This vibrant spring salad is not only a feast for the eyes but also a delightful addition to any meal. With its fresh ingredients and simple preparation, it embodies the essence of spring. Enjoy its refreshing flavors as a side dish or a light main course, and don’t hesitate to experiment with your favorite toppings.
Spring Salad
Ingredients
- 2 cups mixed greens arugula, spinach, romaine
- 1 cup cherry tomatoes halved
- 1 cucumber thinly sliced
- 1 radish thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 2 tablespoons fresh dill chopped
- 1 lemon juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the mixed greens thoroughly and pat dry.
- In a large salad bowl, combine the mixed greens.
- Add the halved cherry tomatoes to the bowl.
- Slice the cucumber and radish, then add them to the salad.
- Thinly slice the red onion and incorporate it into the mixture.
- Crumble the feta cheese over the top of the salad.
- In a small bowl, whisk together the lemon juice and olive oil.
- Drizzle the dressing over the salad, ensuring even coverage.
- Season with salt and pepper to taste.
- Gently toss the salad until all ingredients are combined.
Nutrition
