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Easter Salad

This vibrant Easter Salad is a refreshing and colorful dish, perfect for spring gatherings or a light meal. Featuring crisp greens, hard-boiled eggs, fresh vegetables, and a tangy homemade dressing, it's both nutritious and delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cups mixed spring greens
  • 4 hard-boiled eggs sliced or quartered
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber thinly sliced
  • 4 radishes thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh dill or parsley (optional)
For the dressing
  • 3 tablespoons olive oil
  • 1 tablespoon white grape juice vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Method
 

  1. In a large salad bowl, combine the mixed spring greens, halved cherry tomatoes, sliced cucumber, sliced radishes, and shredded carrots.
  2. Arrange the sliced or quartered hard-boiled eggs on top of the salad.
  3. If using, sprinkle the fresh dill or parsley over the salad.
  4. In a small bowl, whisk together the olive oil, white grape juice vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined and emulsified.
  5. Drizzle the dressing over the salad just before serving. Toss gently to combine, if desired.

Notes

For best results, prepare the dressing ahead of time and chill. Toss the salad with dressing just before serving to keep the greens crisp.