Name: Easter Salad
Ingredients: Mixed Spring Greens (5 oz): A vibrant base of baby spinach, romaine, and red leaf lettuce provides a fresh, slightly sweet, and tender foundation for the salad. Pre-washed for convenience.; Asparagus (1 pound): Thin asparagus spears, blanched or roasted, offer a delicate, slightly grassy flavor and a satisfyingly crisp-tender texture. Choose bright green spears for the best flavor and appearance.; Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs add protein, richness, and a creamy texture. Ensure they are cooked to perfection with firm yolks.; Cooked Ham (8 oz): Diced or julienned ham provides a savory, slightly salty element that complements the fresh vegetables and creamy dressing. Use leftover Easter ham or purchase deli ham.; Radishes (1 bunch): Thinly sliced radishes contribute a peppery bite and a vibrant pink hue, adding visual appeal and a refreshing crunch. Choose firm, brightly colored radishes.; Cherry Tomatoes (1 pint): Halved or quartered cherry tomatoes bring sweetness, acidity, and juicy bursts of flavor. Select ripe, plump tomatoes for the best taste.; Cucumber (1 English cucumber): Thinly sliced cucumber adds coolness, hydration, and a mild, refreshing flavor. English cucumbers are preferred for their fewer seeds and thinner skin.; Red Onion (½ small): Finely diced red onion provides a pungent, slightly sharp flavor that adds depth to the salad. Use sparingly if you prefer a milder onion flavor, or substitute with shallots.; Fresh Dill (¼ cup, chopped): Fresh dill imparts a bright, herbaceous, and slightly citrusy flavor that perfectly complements the spring vegetables and creamy dressing.; Creamy Dijon Dressing: Mayonnaise (½ cup): Provides the creamy base for the dressing. Use full-fat mayonnaise for the richest flavor or light mayonnaise for a slightly lighter option.; Sour Cream (¼ cup): Adds tanginess and richness to the dressing. Greek yogurt can be substituted for a tangier and slightly healthier alternative.; Dijon Mustard (2 tablespoons): Lends a sharp, complex flavor that balances the richness of the mayonnaise and sour cream. Use smooth Dijon mustard for the best texture.; Lemon Juice (2 tablespoons): Freshly squeezed lemon juice brightens the dressing and adds acidity, enhancing the overall flavors of the salad.; Honey (1 tablespoon): Balances the acidity and adds a touch of sweetness to the dressing. Maple syrup can be used as a substitute.; Garlic Powder (½ teaspoon): Adds a subtle savory depth to the dressing. Freshly minced garlic (¼ clove) can be used for a stronger garlic flavor.; Salt and Black Pepper: To taste. Enhances all the flavors and balances the dressing.

Ingredients

Mixed Spring Greens (5 oz): A vibrant base of baby spinach, romaine, and red leaf lettuce provides a fresh, slightly sweet, and tender foundation for the salad. Pre-washed for convenience.
Asparagus (1 pound): Thin asparagus spears, blanched or roasted, offer a delicate, slightly grassy flavor and a satisfyingly crisp-tender texture. Choose bright green spears for the best flavor and appearance.
Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs add protein, richness, and a creamy texture. Ensure they are cooked to perfection with firm yolks.
Cooked Ham (8 oz): Diced or julienned ham provides a savory, slightly salty element that complements the fresh vegetables and creamy dressing. Use leftover Easter ham or purchase deli ham.
Radishes (1 bunch): Thinly sliced radishes contribute a peppery bite and a vibrant pink hue, adding visual appeal and a refreshing crunch. Choose firm, brightly colored radishes.
Cherry Tomatoes (1 pint): Halved or quartered cherry tomatoes bring sweetness, acidity, and juicy bursts of flavor. Select ripe, plump tomatoes for the best taste.
Cucumber (1 English cucumber): Thinly sliced cucumber adds coolness, hydration, and a mild, refreshing flavor. English cucumbers are preferred for their fewer seeds and thinner skin.
Red Onion (½ small): Finely diced red onion provides a pungent, slightly sharp flavor that adds depth to the salad. Use sparingly if you prefer a milder onion flavor, or substitute with shallots.
Fresh Dill (¼ cup, chopped): Fresh dill imparts a bright, herbaceous, and slightly citrusy flavor that perfectly complements the spring vegetables and creamy dressing.
Creamy Dijon Dressing:
- Mayonnaise (½ cup): Provides the creamy base for the dressing. Use full-fat mayonnaise for the richest flavor or light mayonnaise for a slightly lighter option.
- Sour Cream (¼ cup): Adds tanginess and richness to the dressing. Greek yogurt can be substituted for a tangier and slightly healthier alternative.
- Dijon Mustard (2 tablespoons): Lends a sharp, complex flavor that balances the richness of the mayonnaise and sour cream. Use smooth Dijon mustard for the best texture.
- Lemon Juice (2 tablespoons): Freshly squeezed lemon juice brightens the dressing and adds acidity, enhancing the overall flavors of the salad.
- Honey (1 tablespoon): Balances the acidity and adds a touch of sweetness to the dressing. Maple syrup can be used as a substitute.
- Garlic Powder (½ teaspoon): Adds a subtle savory depth to the dressing. Freshly minced garlic (¼ clove) can be used for a stronger garlic flavor.
- Salt and Black Pepper: To taste. Enhances all the flavors and balances the dressing.

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Instructions

Prepare the Asparagus: Wash the asparagus spears and snap off the tough ends. You can blanch them in boiling salted water for 2-3 minutes until bright green and crisp-tender, then immediately plunge them into ice water to stop the cooking process. Alternatively, you can roast the asparagus. Toss the asparagus with olive oil, salt, and pepper. Roast at 400°F (200°C) for 8-12 minutes, or until tender-crisp. Let the asparagus cool slightly and then cut into 1-2 inch pieces.
Cook the Eggs: Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs. Immediately transfer the eggs to an ice bath to cool completely. Peel the eggs and roughly chop them.
Prepare the Vegetables: Wash and dry all the remaining vegetables. Thinly slice the radishes and cucumber. Halve or quarter the cherry tomatoes. Finely dice the red onion. Chop the fresh dill.
Make the Creamy Dijon Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth and creamy. Taste and adjust seasonings as needed, adding more lemon juice for tanginess, honey for sweetness, or salt and pepper to taste.
Assemble the Salad: In a large salad bowl, combine the mixed spring greens, blanched or roasted asparagus, chopped hard-boiled eggs, diced ham, sliced radishes, halved cherry tomatoes, sliced cucumber, and diced red onion.
Dress the Salad: Pour the creamy Dijon dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Be careful not to overdress the salad; you may not need to use all the dressing. Start with about ¾ of the dressing and add more as needed.
Garnish and Serve: Sprinkle the chopped fresh dill over the salad. Serve immediately for the freshest and crispiest salad, or chill for up to 30 minutes to allow the flavors to meld. If chilling for longer, dress the salad just before serving to prevent the greens from becoming soggy.

Nutrition

Serving Size: one normal portion
Calories: 350
Fat: 25g
Carbohydrates: 10g
Fiber: 3g
Protein: 15g