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RECIPE
Spring Salad
Coupe Pasta Bowls
Vegetables
Under 30 minutes
6
RECIPE NOTES
Looking for the perfect salad recipe to ring in the spring? Our Spring Salad recipe has you covered. Combining carrots, radishes, beets, and turnips along with a generous selection of mixed greens, this recipe makes the most of the seasonal springtime vegetables. The addition of goat cheese contrasts the spring vegetables wonderfully, offering a creamy and tangy component to this dish.
Our Serving Bowl can be used to prepare the delicate vinaigrette, ensuring all the ingredients combine to perfection. Adding the vinaigrette before tossing is a great way to make sure every leaf seasoned. The combination of olive oil, orange juice, and vinegar makes for a well-balanced topping on this delicious salad.
Whether you are looking to prepare a quick lunchtime salad or are having guests over and want a light appetizer or side dish, our Spring Salad is for you. This recipe can be prepared in less than 30 minutes, serving up to six portions. For smaller or larger gatherings, adjust the portions accordingly and enjoy! Here are all the ingredients you need and the steps to follow for our Spring Salad recipe.
INSTRUCTIONS
Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, 8-10 minutes. Drain.
Whisk oil, orange juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more orange juice, if desired.
Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.
Sprinkle with goat cheese.
