I love a good salad with fresh seasonal fruits and veggies and this one is just AMAZING! I love all eating with my eyes and seeing all the vibrant colors with all the different veggies. Add in some goat cheese and a basil dressing and you have yourself a festive salad.
Perfect for Easter and Mother’s Day or any brunch. So simple to make. You can make the dressing a day before and slice and wash everything a few days in advanced if needed. I am all about meal prep. Do what you can ahead of time and serve it all when ready.
Enjoy this delicious salad!
Natalie
Spring Salad
Ingredients
- Radicchio leaves separated and rinsed
- snap peas
- 2 red beets roasted and sliced into wedges
- 2 golden beets roasted and sliced into wedges
- handful of cherry tomatoes sliced in half
- 1 fennel cut in half and sliced
- handful of spinach
- Goat cheese
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1/2 lemon juice
- Dressing:
- about 1/4 cup of basil leaves
- about 1/4 cup of parsley
- 6 tbsp olive oil
- 1/2 lemon juice
- salt and pepper
Instructions
- In a small bowl, add beets and red wine vinegar, salt and pepper, and a dash of olive oil. set aside.
- In another small bowl, add all the dressing ingredients in a food processor and blend until smooth. Adjust seasoning to your liking.
- In a large bowl, add the radicchio leaves, spinach, tomatoes, snap peas, and fennel, and season with lemon juice, olive oil, salt and pepper.
- On a salad plate, add a few radicchio leaves and place it so you’re able to stuff the salad like a bowl. Add in the spinach and veggie mixture.
- Next, add the beets. Dress the plate and make it look pretty.
- Top center of the salad with a chunk of plain goat cheese.
- Add dressing and extra basil leaves
- Enjoy