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A white bowl filled with a spring salad of lettuce greens and radishes.
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Spring Salad with Citrus Vinaigrette

Course Salad
Cuisine American
Keyword Citrus, Citrus Vinaigrette, Greens, Vegetables, Salad, Spinach, Kale, Lettuce
Dietary Need Vegetarian, Vegan, Gluten Free
Cooking Method Oven
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 125kcal

Equipment

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

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

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

Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg