[vc_row][vc_column][vc_column_text]Embrace the freshness of the season with this lively spring salad bursting with seasonal goodness. Blanched English peas dance with peppery arugula, roasted asparagus and the crisp bite of radish and cucumber. Sprinkled throughout are creamy bits of goat cheese, adding a mellow richness to the fresh medley. Drizzle on a sunlit lemon-mint dressing, and the salad sings with the flavors of spring.
Bright Spring Salad with Lemon-Mint Vinaigrette
Lemon-mint vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/8 cup mint leaves
- 1-1/2 Tbsp. honey
- 1 tsp. Dijon mustard
- 1 garlic clove
- Salt (to taste)
- Pepper (to taste)
Salad
- 4 cups arugula
- 1 cup fresh English peas (shelled)
- 3-4 radishes (sliced)
- 1/2 English cucumber (sliced)
- 1/2 lb. asparagus (tough ends removed)
- 2 oz. herbed goat cheese
- 1/2 Tbsp. extra virgin olive oil
- Salt (to taste)
- Pepper (to taste)
Dressing
- In blender, combine olive oil, lemon juice, mint, honey, dijon mustard and garlic clove. Blend until emulsified. Set aside.
Salad
- Preheat oven to 400 degrees F.
- Fill small pot with water and place over medium-high heat.
- Fill medium bowl with ice water and set aside.
- On baking sheet, place asparagus and drizzle with olive oil. Season with salt and pepper to taste. Bake about 10 minutes or until just tender.
- When pot of water comes to boil, add English peas. Cook 2 minutes.
- Using slotted spoon, transfer peas to ice water. Let sit for 3 minutes.
- On large serving platter, add and spread out arugula. Top with peas, radishes, cucumbers and asparagus.
- Using spoon or your hands, scatter dollops of goat cheese over salad.
- Drizzle with lemon-mint vinaigrette. Serve immediately.
Make this fresh salad with ingredients from Vitacost.
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