A white bowl filled with a spring salad of lettuce greens and radishes.

Spring Salad with Citrus Vinaigrette

Ingredients 

  • Greens Of choice: arugula, kale, lettuce, spinach
  • Vegetables Of choice: radishes, asparagus, green onion, green beans, peas
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice Or another citrus juice, or vinegar
  • Salt To taste
  • Ground Black Pepper To taste
  • Fresh Herbs Of choice, optional

Equipment

  • Oven
  • Baking Sheet
  • Covered Jar Or Container
  • Salad Bowl

Instructions

  • Wash, dry, and cut vegetables into bite size pieces.
  • Combine vegetables into a bowl, drizzle with oil and sprinkle with salt and pepper.
  • Roast vegetables on a baking sheet in the oven at 425°F for approximately 25 minutes.
  • While vegetables are roasting, mix lemon juice, olive oil, salt, and pepper with thinly sliced, fresh herbs in a container with a lid to create the vinaigrette. Shake ingredients to mix.
  • Once vegetables are done roasting, add vinaigrette to greens to taste. Plate the greens and scoop roasted vegetables on top of the salad. Top with a sprinkle of toasted seeds or nuts (optional).

Nutrition

Nutrition Facts
Spring Salad with Citrus Vinaigrette
Amount per Serving
Calories
 
125
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
1
mg
0
%
Potassium
 
8
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
1
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Citrus, Citrus Vinaigrette, Greens, Kale, Lettuce, Salad, Spinach, Vegetables