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Spring Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A fresh and vibrant spring salad combining crisp vegetables, boiled eggs, and a tangy vinaigrette.

Ingredients

Vegetables

  • 1 small head salad head
  • 1 bunch arugula
  • a handful green beans, blanched
  • 1/2 cup peas, blanched
  • 6 radishes radishes
  • 2 hardboiled eggs hardboiled eggs
  • a small handful sunflower seeds
  • to taste chives
  • 4 tablespoons olive oil
  • 1/2 tablespoon maple syrup
  • juice of 1 lemon lemon juice
  • to taste salt and pepper

Instructions 

  • Wash and chop the salad and arugula. Cut the eggs into halves or quarters.
  • Top the greens with green beans, peas, radishes, and eggs. Sprinkle with sunflower seeds and chives.
  • Mix olive oil, maple syrup, lemon juice, salt, and pepper to make the vinaigrette. Drizzle over the salad.

Notes

Use fresh ingredients for the best flavor and texture.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: International
Keyword: Eggs, Vegetables, Vinaigrette