Description
A fresh and vibrant Easter Salad made with spring vegetables, eggs, and a light vinaigrette, perfect for a festive celebration.
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumbers
- 1/2 cup shredded carrots
- 1/4 cup red onion, thinly sliced
- 4 hard-boiled eggs, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced radishes
- 2 tablespoons chopped fresh dill
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumbers, shredded carrots, red onion, radishes, and feta cheese.
- Arrange the sliced hard-boiled eggs on top of the salad.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Garnish with chopped fresh dill and serve immediately.
Notes
- You can prepare the vinaigrette in advance and store it in the refrigerator.
- Add sliced avocado or nuts for extra texture and flavor.
- Use any fresh herbs available for garnish if dill is not preferred.