Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
crunchy spring salad

Crunchy Crispy Easter Salad

  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Cuisine: Salad
  • Diet: Gluten Free

Description

This salad reminds me of a modern relish salad, and it packs the flavor and crunch for a delicious Spring meal!

 


Ingredients

Marinated Red Onions

Whole Sister’s Ranch

1 tablespoon extra-virgin olive oil

12 asparagus, cut into 3 even pieces

Kosher Salt

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 egg

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


Instructions

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

search previous next tag category expand menu location phone mail time cart zoom edit close