Spring Salad
View original ↗
The Mediterranean Dish · by Alice Matthias★ 5.0 (2)

Spring Salad

NUTRITION · PER SERVING12M COOK
CAL 17%·PRO 37%
CARBS 16G18% OF CAL
5G FIBER2G ADDED6G INTRINSIC3G OTHER8G TOTAL SUGAR
FAT 24G62% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spring vegetable salad of tender asparagus, peas, and delicate greens tossed with tarragon vinaigrette, finished with goat cheese and hard-boiled eggs. Light and fresh, this showcases seasonal produce beautifully.

mainmediterraneansaladeggsgluten freevegetarian
View the full recipe on The Mediterranean Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 pound thin asparagus, (cut on a bias into 1-inch pieces)
  • 1 cup shelled fresh peas (or defrosted frozen peas)
  • 1 cup sugar snap peas, (sliced on the bias, if large)
  • 1 head butter lettuce, (seperated, washed, and dried)
  • 4 cups baby arugula ((5 ounces), washed and dried)
  • 3 tablespoons chopped or torn fresh mint leaves
  • 3 tablespoons fresh chives, (cut in 1/2-inch pieces)
  • 1 4-ounce log fresh goat cheese
  • 4 to 6 hard-boiled eggs, (halved or cut into wedges)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon vinegar ((red wine, white wine, or white balsamic))
  • 1 teaspoon Dijon mustard
  • 1 large shallot, (minced)
  • 1 small garlic clove, (minced or grated)
  • 1/2 teaspoon honey
  • 1 teaspoon chopped fresh tarragon
  • Kosher salt
  • Freshly-ground black pepper
PREP
10M
SODIUM
822MG
ESTIMATE
COMPLETE

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