Spring is here and I couldn’t be happier! The weather is warmer, the days are longer, and the produce couldn’t be more delicious. To celebrate the season, I have two beautiful Spring salads for you.
I am all about cooking seasonally, and Spring is a great time to let your produce be the star of the show. With vegetables like Spring lettuce, asparagus, radishes, carrots, and peas, you have all the deliciousness you need. Both of these salads are easy to make, but packed with flavor.
Of course, I’m always going to top them with my Marinated Onions, but I also like to take them up a notch with Smoky Pepitas from the no crumbs left cookbook. In the Feta salad, if possible, always get Feta in Sheep’s milk brine. It absolutely makes a difference!
You’ll find the recipes for both salads below, but feel free to let your intuition guide you. Use the vegetables that you have available to you or that look delicious to create your own gorgeous version of these salads!
If you make either of the salads, be sure to rate and review it below. Also, let me know what you love to put this dressing on! And if you want to follow along, head to Instagram and Pinterest for more inspiration!
Lemon Feta SaladPrint
This salad comes together in minutes and it is absolutely delicious!
5 ounces Baby Romaine lettuce, plus any hearty greens (feel free to add watercress or bib lettuce)
2 pinches Kosher Salt, to taste
Marinated Red Onions, plus Marinated Red Onion oil
1 – 2 Lemons
4 ounces Sheep’s Milk brined feta
Freshly ground black pepper, to taste
In a large platter, place the baby romaine lettuce and optional greens. Sprinkle with salt.
Then create a lovely simple dressing by adding the oil of the Marinated Red Onions over the greens. Squeeze ½ or a whole lemon juice over the salad. Cut the other lemon into wedges and nest into the salad.
Sprinkle the feta over the salad and top with the Marinated Red Onions. Finish off with freshly ground black pepper and enjoy!
If you want to take it an extra step, sprinkle in some Smoky Pepitas, recipe in The No Crumbs Left cookbook!
Keywords: salad, spring salad, feta salad
Crunchy Crispy Easter SaladPrint
This salad reminds me of a modern relish salad, and it packs the flavor and crunch for a delicious Spring meal!
Whole Sister’s Ranch
1 tablespoon extra-virgin olive oil
12 asparagus, cut into 3 even pieces
3 – 4 ounces of romaine lettuce
1 cup arugula, optional
1 cup chunked English or Persian cucumbers
1 small bunch of radishes, cut into halves
1 six ounce can California Green Olives
2 – 3 medium size carrots, cut into slices
Ranch Dressing – originated from @WholeSisters
1 cup light olive oil
1 Tablespoon lemon juice
2 Tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon pepper
½ – 1 teaspoon onion powder
½ – 1 teaspoon garlic powder
½ cup unsweetened coconut milk
1 handful basil and chives, or your favorite herbs
Make the Marinated Red Onions least 2 hours or more ahead of time.
Make the WholeSisters Ranch dressing: Using an immersion blender, blend the Coconut milk to combine, as it typically separates. Transfer to a mason jar, add the all the other ingredients and blend until combined.
In a large pan, over medium heat, warm 1 tablespoon olive oil. Add the asparagus and sprinkle salt all over. Stir and cook until golden brown, for about 3 – 4 minutes. When done set aside to let cool. Set aside and let cool before assembling.
On a large platter, place the romaine and arugula down first. Evenly, sprinkle salt all over the greens. Working in sections, place the rest of the vegetables: the carrots, cucumbers, radishes and California olives around the platter. Top with the Marinated Red Onions and a bit of the oil.
Serve with the delicious Ranch and enjoy!
Keywords: spring salad, vegetable salad