Easter Salad
A vibrant and delicious salad that combines fresh greens, crunchy vegetables, and a zesty dressing, perfect for celebrating spring.
Ingredients
Salad Ingredients
- 5 cups mixed greens (a combo of arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved the sweeter, the better!
- 1 cup diced cucumbers for that refreshing crunch
- 1/2 cup thinly sliced red onion for a zing
- 1 cup shredded carrots not just for bunnies!
- 1 piece avocado, diced for creamy goodness
- 1/4 cup crumbled feta cheese optional but recommended
- 1/4 cup walnuts, roughly chopped for satisfying crunch
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard adds a little sass
- 1 teaspoon honey for a touch of sweetness
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the mixed greens in cool water. Pat them dry to remove excess moisture.
- Dice the cherry tomatoes, cucumbers, and avocado. Slice the red onion and shred the carrots. Place all the vegetables in a large salad bowl.
- In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, and honey. Whisk together until well blended and season with salt and pepper. Adjust seasoning to taste.
Assembly
- Drizzle the dressing over the mixed greens and other vegetables. Toss gently until everything is coated.
- Before serving, sprinkle crumbled feta and chopped walnuts on top for extra flavor.
Serving
- Serve the salad on plates and enjoy the vibrant flavors together!
Notes
To save time, you can prep the veggies a day in advance but keep the avocado separate to prevent browning. Adding fresh herbs like dill or parsley can enhance flavor. Rustic chopping style is perfectly fine.