Description

Spring Salad with Lemon Vinaigrette is such a great addition to any dish. Butter lettuce is topped with radishes, cucumbers, red onion, sugar snap peas, whole wheat croutons and tossed in a lemon dressing. The salad comes together in minutes and it makes a great side salad to make for Easter!

Ingredients

Scale

SALAD

1 head butter lettuce, torn

4 eggs, soft boiled

4 radishes, sliced

2 Persian cucumbers, sliced

1/2 medium red onion, sliced

1/2 cup sugar snap peas

fresh dill

CROUTONS

2 slices whole wheat bread, cubed

2 tbsp extra virgin olive oil

1 tsp italian seasonings (optional)

DRESSING

1/4 cup extra virgin olive oil

2 tbsp lemon juice

1 tbsp honey

1 tsp dijon mustard

2 tbsp fresh dill, finely chopped

salt and black pepper

Cook Mode Prevent your screen from going dark

Instructions

Eggs: Fill a medium pot with water and place on the stovetop to boil. Once boiling, carefully add the eggs and cook for exactly 7 minutes for soft boiled eggs or 9-12 minutes for hard boiled. Meanwhile, fill a bowl with cold water and add ice cubes. Once the time is up, transfer the eggs to the ice bath and let them cool. Then peel and cut each egg in 4 pieces.
Croutons: Heat oil with italian seasonings in a medium pan. Add cubed bread, sprinkle with salt, toss to coat with the oil and arrange in a single layer. Toast the bread for about 2-3 minutes per side until the bread cubes are golden-brown.
Dressing: In a mason jar, combine oil, lemon juice, honey, mustard, dill, salt and pepper. Shake until well combined. Set aside.
Assembling the salad: Add butter lettuce to a serving bowl or platter. Top with eggs, radishes, cucumbers, onion, sugar snap peas and some fresh dill. Add croutons and drizzle with the lemon vinaigrette. Serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes