What is in a spring salad?

A spring salad typically includes fresh, seasonal ingredients such as asparagus, snow peas, green peas, tender lettuce leaves, goat cheese, and fresh herbs like mint. It’s often dressed with a light vinaigrette—commonly lemon-based—to enhance the natural brightness of the vegetables. The combination focuses on crisp textures and vibrant colors, making it a go-to choice for spring meals and gatherings.

What does a spring mix consist of?

Spring mix is a blend of young, tender greens harvested early in the growing season. It usually includes baby spinach, arugula, red and green oak leaf, baby romaine, mizuna, and frisée. These greens are chosen for their mild flavors and soft textures, offering a delicate base that pairs well with both fruity and savory toppings.

What are the spring vegetables?

Spring vegetables are those harvested in early to mid-spring when the weather begins to warm. Common spring veggies include asparagus, snow peas, green peas, radishes, baby carrots, and fresh herbs like mint and chives. These ingredients are crisp, flavorful, and nutrient-rich—ideal for light salads and fresh dishes.

What are the 4 types of salads?

The four main types of salads are green salads, vegetable salads, protein salads, and bound salads. Green salads feature fresh leafy greens, vegetable salads focus on raw or cooked vegetables, protein salads highlight ingredients like meat or beans, and bound salads are held together by a creamy base such as mayonnaise. A spring salad often blends green and vegetable salad elements to create a light, seasonal dish.

Spring Salad: Fresh, Flavorful & Perfect for the Season

Description

Spring salad bursts with fresh flavors from asparagus, peas & mint in lemon vinaigrette. Easy, seasonal & stunning. Try this vibrant recipe today!

Ingredients

Salad:
- 3 bunches (about 24 spears) asparagus, woody ends removed
- 4 oz snow peas (about 16–20), trimmed and strings removed
- 1 head baby romaine lettuce or small gem lettuce, washed and separated (about 16 leaves)
- 2 cups fresh or frozen green peas
- 3 oz goat cheese, crumbled
- 1 cup loosely packed fresh mint leaves, roughly torn
Lemon Dressing:
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil.
Add snow peas and cook for 1½ minutes.
Add asparagus and cook for an additional 1½ minutes.
Add green peas and cook for 30 seconds, just until the water returns to a simmer and peas turn bright green.
Immediately drain and rinse all vegetables under cold running water to stop the cooking.
Dry the asparagus and snow peas with paper towels. Leave the peas in the colander to drain, tossing occasionally.
Split any larger lettuce leaves down the center; keep small ones whole.
Cut the asparagus spears in half at an angle.
In a small jar, shake together all dressing ingredients until combined.
In a large bowl, combine all the vegetables and mint. Pour in the dressing and toss gently.
Arrange the salad on a platter. Sprinkle crumbled goat cheese over the top. Serve immediately.