Description
Easter salads are fresh, vibrant dishes perfect for spring celebrations. They combine seasonal ingredients for a light and flavorful side dish.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, or lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 4 hard-boiled eggs, quartered
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens, then place them in a large bowl.
- Add cherry tomatoes, cucumber, and red onion.
- Arrange the hard-boiled eggs and feta cheese on top.
- In a small bowl, whisk together olive oil, balsamic vinegar, and Dijon mustard.
- Drizzle the dressing over the salad and toss gently.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Use fresh, in-season vegetables for the best flavor.
- For a creamier dressing, add 1 tbsp of Greek yogurt.
- Substitute goat cheese for feta if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
Keywords: Easter salad, spring salad, vegetarian salad, holiday side dish