Easy Spring Salad
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Oh Sweet Basil · by Carrian Cheney★ 5.0 (3)

Easy Spring Salad

NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 13%
CARBS 10G18% OF CAL
4G FIBER3G OTHER2G TOTAL SUGAR
FAT 17G73% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright spring salad with asparagus, peas, fresh herbs, feta, chickpeas, and a tangy vinaigrette. Fresh, light, and full of seasonal vegetables.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 6 Tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Lemon Zest
  • 1-2 Tablespoons Lemon Juice
  • ½ Shallot (minced very fine)
  • 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
  • ¼ teaspoon Salt and Pepper
  • 2 Tablespoons Pine Nuts (toasted, *see notes)
  • 1 Bunch Asparagus (cut into 1-2" pieces, sauteed on the stove top in a little olive oil and salt and pepper)
  • ½ Cup Frozen Peas (defrosted in a bowl of water and drained)
  • 6 Cups Baby Salad Greens
  • ½ English Cucumber (thinly sliced)
  • 1-2 Radishes (thinly sliced)
  • ⅓ Cup Fresh Mint (chopped)
  • ¼ Cup Fresh Basil (chopped)
  • ¼ Cup Fresh Parsley (chopped)
  • 1 Tablespoon Fresh Chives (chopped )
  • ⅓ Cup Feta
  • ½ Cup Roasted Chickpeas (*see notes)
  • Olive Oil
  • Salt and Pepper
  • 3 Hard Boiled Eggs (halved, *see notes)
PREP
15M
SODIUM
495MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.