Name: Easter Salad
Ingredients: Mixed Spring Greens (10 oz): A blend of tender baby lettuces, spinach, and other greens provides a light and nutritious base for the salad.; Asparagus (1 pound): Fresh asparagus spears, blanched or roasted, add a delicate, slightly sweet flavor and a satisfyingly crisp-tender texture. Look for bright green stalks with tightly closed tips.; Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs contribute creamy richness and protein, making the salad more substantial. Ensure they are cooked to perfection with yolks that are firm but not dry.; Radishes (1 bunch): These vibrant root vegetables bring a peppery bite and a beautiful pop of color to the salad. Choose firm, smooth radishes for the best flavor and texture.; Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes add bursts of flavor and moisture. Select ripe, plump tomatoes for optimal sweetness.; Cucumber (1 English cucumber): Thinly sliced cucumber provides a refreshing coolness and crispness. English cucumbers are preferred for their thin skin and fewer seeds.; Red Onion (½ small): Finely sliced or minced red onion offers a sharp, pungent flavor that complements the other ingredients. Use sparingly if you prefer a milder onion taste.; Fresh Dill (¼ cup, chopped): Fragrant fresh dill adds a bright, herbaceous note that enhances the spring flavors of the salad.; Lemon Vinaigrette: Extra Virgin Olive Oil (½ cup): Forms the base of the vinaigrette, adding richness and healthy fats. Use a high-quality extra virgin olive oil for the best flavor.; Fresh Lemon Juice (¼ cup): Provides acidity and brightness, balancing the richness of the oil and other ingredients. Freshly squeezed lemon juice is crucial for the best taste.; Dijon Mustard (1 tablespoon): Emulsifies the vinaigrette and adds a subtle tang and depth of flavor.; Honey or Maple Syrup (1 teaspoon): A touch of sweetness balances the acidity of the lemon and mustard. Adjust to your preference.; Salt and Black Pepper: To taste, enhances all the flavors in the vinaigrette and the salad.

Ingredients

Mixed Spring Greens (10 oz): A blend of tender baby lettuces, spinach, and other greens provides a light and nutritious base for the salad.
Asparagus (1 pound): Fresh asparagus spears, blanched or roasted, add a delicate, slightly sweet flavor and a satisfyingly crisp-tender texture. Look for bright green stalks with tightly closed tips.
Hard-Boiled Eggs (6 large): A quintessential Easter ingredient, hard-boiled eggs contribute creamy richness and protein, making the salad more substantial. Ensure they are cooked to perfection with yolks that are firm but not dry.
Radishes (1 bunch): These vibrant root vegetables bring a peppery bite and a beautiful pop of color to the salad. Choose firm, smooth radishes for the best flavor and texture.
Cherry Tomatoes (1 pint): Sweet and juicy cherry tomatoes add bursts of flavor and moisture. Select ripe, plump tomatoes for optimal sweetness.
Cucumber (1 English cucumber): Thinly sliced cucumber provides a refreshing coolness and crispness. English cucumbers are preferred for their thin skin and fewer seeds.
Red Onion (½ small): Finely sliced or minced red onion offers a sharp, pungent flavor that complements the other ingredients. Use sparingly if you prefer a milder onion taste.
Fresh Dill (¼ cup, chopped): Fragrant fresh dill adds a bright, herbaceous note that enhances the spring flavors of the salad.
Lemon Vinaigrette:
- Extra Virgin Olive Oil (½ cup): Forms the base of the vinaigrette, adding richness and healthy fats. Use a high-quality extra virgin olive oil for the best flavor.
- Fresh Lemon Juice (¼ cup): Provides acidity and brightness, balancing the richness of the oil and other ingredients. Freshly squeezed lemon juice is crucial for the best taste.
- Dijon Mustard (1 tablespoon): Emulsifies the vinaigrette and adds a subtle tang and depth of flavor.
- Honey or Maple Syrup (1 teaspoon): A touch of sweetness balances the acidity of the lemon and mustard. Adjust to your preference.
- Salt and Black Pepper: To taste, enhances all the flavors in the vinaigrette and the salad.

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Instructions

Prepare the Eggs: Gently place eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes for hard-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Once cooled, peel the eggs and set aside.
Prepare the Asparagus (Optional): If you prefer blanched asparagus, bring a pot of salted water to a boil. Snap off the tough ends of the asparagus spears. Blanch the asparagus in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately plunge into an ice bath to stop cooking and preserve the color. Drain well and set aside. Alternatively, you can roast the asparagus. Preheat oven to 400°F (200°C). Toss asparagus with a drizzle of olive oil, salt, and pepper. Roast for 10-15 minutes, or until tender-crisp. Let cool slightly.
Prepare the Vegetables: Wash and dry all the vegetables. Thinly slice the cucumber and red onion. Halve or quarter the cherry tomatoes. Thinly slice or chop the radishes. Chop the fresh dill.
Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed. You can also use a jar with a lid and shake vigorously to emulsify.
Assemble the Salad: In a large salad bowl, place the mixed spring greens as the base. Arrange the blanched or roasted asparagus, sliced cucumber, cherry tomatoes, sliced radishes, and red onion over the greens.
Add the Eggs: Gently slice or quarter the hard-boiled eggs and arrange them attractively over the salad.
Dress the Salad: Just before serving, drizzle the lemon vinaigrette over the salad. You may not need to use all of the vinaigrette, start with about ¾ of it and add more to taste. Toss gently to combine, ensuring all ingredients are lightly coated with the dressing.
Garnish and Serve: Sprinkle the chopped fresh dill over the salad as a final garnish. Serve immediately and enjoy the fresh flavors of your Easter Salad!

Nutrition

Serving Size: one normal portion
Calories: 300
Fat: 25g
Fiber: 5g
Protein: 12g