Recipe: Spring Salad

A fresh addition to your table highlighting some of our favorite flavors of spring!

Here in Middle Tennessee, the signs of spring are appearing—the earliest flowers are starting to bloom, we’ve shifted into Daylight Savings Time and the temps are slowly rising. With the promise of blue skies and warmer days in sight, we’re kicking off the spring season a little early with an easy salad recipe that highlights some of our favorite flavors of spring and is paired with a refreshing citrus vinaigrette. 

Spring Salad Ingredients

• 2-3 cups Romaine, washed and chopped

• 1 cup tender spinach leaves, washed and chopped

• 2 radishes, washed and thinly sliced

• ½ cup roasted chickpeas

• 2-3 spring/green onions, chopped (use white and green parts)

• 1-2 carrots, peeled and thinly sliced

• ½ cup frozen peas, thawed

• ¼ cup salted pistachio kernels

• ½ cup feta cheese, crumbled

• ½ cup mandarin oranges, drained

Citrus Dressing Ingredients

• 2 tablespoons fresh squeezed orange juice

• 1 tsp lemon zest

• 1 tsp Dijon mustard

• 2 tablespoons vinegar (apple cider is preferable)

• 1-2 tablespoons honey

• 2 tablespoons olive oil

• Feel free to add in fresh basil, garlic, and salt and pepper to taste

Spring Salad Directions

1. Wash and chop all salad ingredients except cheese and pistachios. Add to a large serving bowl. 

2. Top salad greens with pistachios and feta. 

3. Mix together citrus dressing ingredients in a small bowl and whisk together. I prefer combining in a small jar and shaking vigorously to combine. 

4. Top salad with dressing (to taste). 

5. ENJOY! 

NOTE: If you prefer not to make your own dressing, here are a couple of prepared salad dressings to try: 

• Terrapin Ridge Farms Gourmet Lemon Honey Vinaigrette

• Wish-Bone Extra Virgin Olive Oil Blend Lemon Herb

• Stonewall Kitchen Lemon & Avocado Oil Vinaigrette

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