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Easter Spring Salad with Goat Cheese

A vibrant and nutritious salad featuring fresh spring vegetables and creamy goat cheese, perfect for your Easter gathering.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 bunch Asparagus, trimmed Blanched for a fresh taste
  • 6 pieces Radishes, thinly sliced
  • 1 cup Cherry tomatoes, halved
  • 4 oz Goat cheese, crumbled Can be substituted with feta cheese
  • 1/2 cup Walnuts, toasted For added crunch and flavor
Dressing Ingredients
  • 3 tbsp Olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Honey Can adjust to taste
  • to taste Salt and pepper

Method
 

Preparation
  1. Boil water in a small pot and lightly salt it.
  2. Blanch the asparagus for 2-3 minutes until bright green and tender, then transfer to ice water to stop the cooking.
  3. In a large bowl, combine mixed greens, sliced radishes, and cherry tomatoes.
  4. Drain the cooled asparagus and add it to the bowl.
  5. In a jar, combine olive oil, balsamic vinegar, honey, salt, and pepper. Shake well until emulsified.
Final Touches
  1. Drizzle the dressing over the salad, toss gently, then top with crumbled goat cheese and toasted walnuts.
  2. Enjoy your beautifully crafted salad!

Notes

This salad is naturally gluten-free and can be made vegan by replacing goat cheese with nutritional yeast or a nut-based cheese alternative. Serve in jars for individual portions at parties.