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Easter Salad

A vibrant and fresh salad perfect for Easter, packed with seasonal produce and versatile enough for various dietary preferences.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens (e.g., arugula, spinach, romaine) Look for organic or locally sourced ingredients for optimal freshness.
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup radishes, thinly sliced
Fruits
  • 1 cup strawberries, sliced Press gently into the salad.
Extras
  • 1/2 cup feta cheese, crumbled Substitute with vegan cheese for plant-based.
  • 1/4 cup almonds or pecans, toasted Optional for added crunch.
  • 1/4 cup balsamic vinaigrette or dressing of choice Add just before serving.

Method
 

Preparation
  1. In a large mixing bowl, combine mixed salad greens. Gently toss to break up clumps until they are evenly distributed.
  2. Fold in the cherry tomatoes, cucumber, and radishes. Ensure they are evenly spread throughout the greens.
  3. Add the sliced strawberries, pressing them gently into the salad.
  4. Sprinkle crumbled feta cheese and toasted nuts over the top.
  5. Drizzle balsamic vinaigrette over the salad just before serving and toss gently.
  6. Transfer the salad to a large serving platter or portion it into individual bowls.

Notes

This salad is best served chilled or at room temperature. For a more appealing presentation, serve in a clear glass bowl. Consider pairing it with roasted chicken or honey-glazed ham.