With spring in full swing, it’s time to welcome all the fresh vegetables that come along with this beautiful season. Embrace the change in weather with these delicious spring vegetable salads that are perfect for a light and healthy meal. From classic to unique, there’s a salad for everyone’s taste buds.
First up, we have a Spring Vegetable Salad courtesy of Food Network Kitchen. This salad is loaded with fresh veggies like asparagus, radishes, and peas, and topped off with a tangy lemon vinaigrette dressing. To make it even more delicious, we recommend grilling the asparagus first for that smoky flavor.
For this salad, you’ll need:
– 1/2 pound asparagus, tough ends removed
– 1 cup frozen peas, thawed
– 2 radishes, thinly sliced
– 1/4 cup chopped fresh mint
– 1/2 cup crumbled feta cheese
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 1 tablespoon honey
– Salt and pepper to taste
To make the salad, start by grilling or roasting the asparagus until tender. Cut into bite-sized pieces and set aside. In a large bowl, toss together the peas, radishes, mint, and feta cheese. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined. Drizzle the dressing over the salad and toss to coat. Top with the grilled asparagus pieces and enjoy!
Next up, we have a unique Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette from Diethood. This salad combines two classic side dishes into one delicious and healthy dish. Plus, it’s perfect for those who want a little more substance in their salad.
For this salad, you’ll need:
– 1 1/2 pounds baby potatoes, halved
– 1 cup frozen peas, thawed
– 2 radishes, thinly sliced
– 1/4 cup chopped fresh dill
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 tablespoon dijon mustard
– 1 garlic clove, minced
– Salt and pepper to taste
To make the salad, start by boiling the potatoes until tender. Drain and let cool for a few minutes. In a large bowl, toss together the potatoes, peas, radishes, and dill. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately or chill in the refrigerator for a few hours before serving.
In conclusion, these spring vegetable salads are not only delicious but also packed with nutrients. They’re perfect for a light lunch or a side dish to any meal. Plus, they’re easy to make and can be customized based on your personal taste preferences. So, go ahead and try them out, and let us know which one is your favorite!
