Description
This vibrant Easter Salad features fresh spring greens, sweet and savory toppings, and a zesty honey-mustard dressing for a crowd-pleasing holiday side dish.
Ingredients
- Mixed baby greens (spinach, arugula, romaine)
- Hard-boiled eggs, sliced
- Radishes, thinly sliced
- Asparagus, trimmed and cut into 2-inch pieces
- Fresh strawberries, halved
- Goat cheese, crumbled
- Toasted almonds
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Wash and dry the mixed baby greens thoroughly and arrange in a large bowl or platter.
- Blanch asparagus in boiling salted water for 1–2 minutes, then transfer to an ice bath to cool. Drain well.
- Layer asparagus, sliced radishes, and halved strawberries over the greens. Add sliced hard-boiled eggs evenly throughout.
- Sprinkle with crumbled goat cheese and toasted almonds.
- In a small bowl, whisk together olive oil, Dijon mustard, honey, lemon juice, salt, and pepper to make the dressing.
- Drizzle the honey-mustard dressing over the salad just before serving, or serve on the side.
Notes
- Garnish with fresh herbs like dill, chives, or parsley, plus lemon zest and flaky sea salt.
- Pairs well with ham, roast chicken, quiche, casseroles, and rolls.
- Present in a large platter, individual bowls, or a clear trifle dish for impact.
- Store leftovers in the fridge for 1–2 days, keeping dressing separate for best texture.
- Do not freeze the salad; prep asparagus, eggs, and dressing ahead and store separately.
- Serve ingredients cold or at room temperature; reheat asparagus if preferred warm.
- Customize greens, cheeses, and fruits to your liking—see FAQs for swaps.
