Bright Spring Salad
This bright spring salad is quick to prepare and offers a vibrant citrus punch, perfect for fixing weeknight boredom.
Ingredients
Salad Greens and Fruits
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine) Wash and dry thoroughly.
- 1 cup strawberries, hulled and sliced Pick firm, glossy berries and slice just before serving.
- 1 orange, segmented Use navel or blood orange for extra color.
- 1/2 cup cucumber, thinly sliced Slice paper-thin.
- 1/4 cup red onion, thinly sliced Soak briefly in cold water to mellow harshness if needed.
Toppings
- 1/4 cup crumbled feta cheese Optional.
- 1/4 cup walnuts or pecans, toasted Toast in a dry pan for 3-5 minutes.
Vinaigrette
- 1/4 cup olive oil Use extra-virgin for deeper flavor.
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup Use maple syrup for a vegan option.
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the salad greens thoroughly, hull and slice the strawberries, segment the orange (or peel and chop), and thinly slice the cucumber and red onion.
Vinaigrette
- Whisk together the olive oil, orange juice, lemon juice, honey or maple syrup, and a pinch of salt and pepper until slightly emulsified.
Assembly
- In a large bowl, combine the salad greens, strawberries, orange segments, cucumber, and red onion; drizzle with the citrus vinaigrette and toss gently to coat.
- Plate immediately and top with crumbled feta and toasted walnuts or pecans just before serving.
Notes
Store the vinaigrette separately in an airtight container for up to 5 days and whisk before using. The assembled salad is best eaten immediately; if you must store, keep greens and juicy fruit separate.