Light and Refreshing: Spring Salad with Lemon Vinaigrette

 

Light and Refreshing: Spring Salad with Lemon Vinaigrette

This vibrant salad is the perfect way to welcome spring flavors to your Easter table. It's packed with fresh, seasonal ingredients and tossed in a light and tangy lemon vinaigrette, making it a refreshing and healthy addition to your Easter feast.

Ingredients:

• For the Salad:

  • 4 cups mixed spring greens (such as baby spinach, arugula, and romaine)
  • 1 cup thinly sliced cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup thinly sliced red onion (optional)
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup chopped fresh herbs (such as parsley, chives, or mint)
  • ¼ cup toasted pine nuts or sliced almonds (optional)

• For the Lemon Vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon dried oregano (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Salad Ingredients: Wash and dry the spring greens thoroughly. Thinly slice the cucumber and red onion (if using). Halve the cherry tomatoes. Crumble the feta cheese (if using). Chop the fresh herbs. Toast the pine nuts or almonds (if using) in a dry skillet over medium heat until fragrant, watching closely to avoid burning.

2. Assemble the Salad: In a large bowl, combine the mixed greens, cucumber slices, cherry tomatoes, red onion (if using), and feta cheese (if using).

3. Make the Lemon Vinaigrette: In a small bowl or jar with a lid, whisk together the olive oil, lemon juice, Dijon mustard, honey, and dried oregano (if using). Season with salt and freshly ground black pepper to taste. You can also shake the ingredients together in a jar for an easy and mess-free method.

4. Dress the Salad: Drizzle the desired amount of lemon vinaigrette over the salad ingredients. Toss gently to coat everything evenly.

5. Garnish and Serve: Sprinkle the chopped fresh herbs and toasted pine nuts or almonds (if using) over the salad just before serving.

Tips:

• For a richer salad, add sliced avocado or grilled chicken breast.
• If you don't have fresh herbs, you can use 1/2 teaspoon of dried herbs instead.
• The lemon vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the dressing may wilt the lettuce slightly over time.

This light and refreshing spring salad with lemon vinaigrette is a delightful addition to your Easter celebration. Enjoy its vibrant flavors and healthy ingredients!

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