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–+ servings

Easter Salad

A vibrant and refreshing Easter Salad made with mixed greens, fresh vegetables, and a tangy vinaigrette, perfect for spring gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Seasonal
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Fresh Ingredients
  • 4 cups mixed greens (arugula, spinach, and romaine) Use fresh, organic produce for the best flavor.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup radishes, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1 cup sliced strawberries
  • 1/4 cup crumbled feta cheese Substitute with goat cheese if preferred.
  • 1/4 cup walnuts, chopped Can substitute walnuts for pecans.
For the Dressing
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, red onion, and strawberries.
  2. In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad and toss gently to coat evenly.
  4. Top with crumbled feta cheese and chopped walnuts before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 5g

Notes

For best flavor, use fresh, organic produce. Store leftovers in an airtight container in the refrigerator, keeping the dressing separate until serving.

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