As March begins, we’re excited for what the upcoming season holds. As things start coming to life in nature, we’re eager to enjoy the new tastes of spring. Let’s mark this lively time with a crisp salad that really embodies the spirit of the season.
Ingredients:
- 4 cups mixed salad greens (spinach, arugula, lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts (optional)
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Wash and prep the vegetables. Rinse the salad greens thoroughly and pat them dry. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Tear the basil leaves into smaller pieces.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, red onion, torn basil leaves, and crumbled feta cheese. If desired, add toasted pine nuts for extra crunch.
- For the lemon vinaigrette, whisk together olive oil, fresh lemon juice, honey, and Dijon mustard in a small bowl until well combined. Season with salt and pepper to taste.
- Drizzle the lemon vinaigrette over the salad just before serving. Gently toss to evenly coat all ingredients with the dressing.
- Serve the crisp spring salad immediately as a refreshing appetizer or side dish. Enjoy the burst of flavors that herald the arrival of a new season!
Note: Customize the salad with your favorite spring vegetables and herbs, such as radishes, snap peas, or mint. Adjust the lemon vinaigrette to your taste by adding more lemon juice for tanginess or adjusting honey for sweetness.
