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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


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



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


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

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