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Colorful Spring Salad for Easter

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A bright and festive spring salad filled with crisp vegetables, creamy cheese, and boiled eggs, all tossed in a light lemon vinaigrette for a fresh and elegant dish.

Ingredients

  • 3 cups mixed greens
  • 2 cups baby spinach
  • 1 cup shredded carrots
  • 1 cucumber, sliced
  • 1/2 cup radishes, sliced
  • 1 cup cherry tomatoes, halved
  • 1 yellow or orange bell pepper, sliced
  • 3 boiled eggs, sliced
  • 1/2 cup feta cheese or goat cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Wash and prepare all vegetables by slicing cucumbers, radishes, and bell peppers, and halving cherry tomatoes.
  2. Peel and slice the boiled eggs and set aside.
  3. In a large bowl, combine mixed greens and baby spinach.
  4. Arrange shredded carrots, cucumbers, radishes, tomatoes, and bell peppers on top.
  5. Add sliced eggs and crumble feta or goat cheese over the salad.
  6. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
  7. Drizzle the dressing over the salad just before serving.
  8. Toss gently to combine and serve immediately.

Notes

  • Add fresh herbs like parsley or dill for extra flavor.
  • Include fruits like strawberries or mandarin slices for sweetness.
  • Grilled chicken or chickpeas can be added for more protein.
  • Keep dressing separate until serving to maintain freshness.
  • Use a variety of colorful vegetables for the best presentation.

Nutrition

Find it online: https://cookedbymaya.com/colorful-spring-salad-for-easter/