Easy Spring Salad

5 from 3 votes

Fresh, bright, and packed with seasonal ingredients, this easy spring salad brings together crisp vegetables tossed with a tangy vinaigrette.

Prep Time15

Cook Time15

Total Time30

Course: 100 + Salad Recipes to Obsess Over

Cuisine: American

Keyword: asparagus, chickpeas, feta, herbs, homemade salad dressing, pine nuts, salad, salad dressing

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Dressing

6 Tablespoons Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Lemon Zest
1-2 Tablespoons Lemon Juice
½ Shallot minced very fine
1 Tablespoon Champagne Vinegar or prosecco or white wine vinegar
¼ teaspoon Salt and Pepper

Salad

2 Tablespoons Pine Nuts toasted, *see notes
1 Bunch Asparagus cut into 1-2" pieces, sauteed on the stove top in a little olive oil and salt and pepper
½ Cup Frozen Peas defrosted in a bowl of water and drained
6 Cups Baby Salad Greens
½ English Cucumber thinly sliced
1-2 Radishes thinly sliced
⅓ Cup Fresh Mint chopped
¼ Cup Fresh Basil chopped
¼ Cup Fresh Parsley chopped
1 Tablespoon Fresh Chives chopped
⅓ Cup Feta
½ Cup Roasted Chickpeas *see notes
Olive Oil
Salt and Pepper
3 Hard Boiled Eggs halved, *see notes

US Customary - Metric

Instructions

Toast the pine nuts in a pan over medium heat until golden, tossing occasionally. Remove to a plate.
2 Tablespoons Pine Nuts
Place the peas in a bowl of cool water to thaw.
Turn the heat to medium high and replace the skillet. Dry the chickpeas and toss in olive oil, salt and pepper. Cook for 8-10 minutes, stirring occasionally. Set aside on a plate.
½ Cup Roasted Chickpeas, Olive Oil, Salt and Pepper
Return the pan to the heat and drizzle in olive oil. Chop the asparagus into 1-2" pieces and add to the skillet with salt and pepper. Cook, stirring occasionally until tender, about 4 minutes. Remove to a plate to cool.
Whisk the dressing together and set aside.
6 Tablespoons Olive Oil, 1 teaspoon Dijon Mustard, 1 teaspoon Lemon Zest , ½ Shallot, 1 Tablespoon Champagne Vinegar, ¼ teaspoon Salt and Pepper, 1-2 Tablespoons Lemon Juice
Layer the lettuces and all other ingredients on a platter and dress lightly then add a little salt and pepper on top.
1 Bunch Asparagus, ½ Cup Frozen Peas, 6 Cups Baby Salad Greens, 1-2 Radishes, ⅓ Cup Fresh Mint, ¼ Cup Fresh Basil, ¼ Cup Fresh Parsley, 1 Tablespoon Fresh Chives, ⅓ Cup Feta, 3 Hard Boiled Eggs, ½ English Cucumber

Notes

NOTE: Toast pine nuts on the stove top in a skillet over medium low heat. Place the pine nuts in a single layer and stir occasionally until the pine nuts start to brown and smell nutty.

I buy roasted chickpeas at Costco, but you can roast your own. Drain a can of chickpeas and pat them dry. Toss them in a little olive oil and salt and pepper and roast them in the oven at 400 degrees for 45 minutes.

Boil the eggs for 7-8 minutes, cooled in ice water then peeled and halved

Nutrition