AuthorMaria
6 cups spring greens (spinach, kale, lettuce)
1 cup microgreens
1 cup spring onions, sliced
1 ½ cups radishes, sliced thinly or cut into bite-sized pieces
1 ½ cups sugar snap peas, cut in half or thirds
3 hard-boiled eggs, sliced
1 cup walnuts, toasted and chopped
Citrus Vinaigrette
¼ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup spring onions, minced
1 tbsp honey
½ cup extra-virgin olive oil
salt and pepper, to taste
1
Combine all salad ingredients and toss.
2
For dressing, whisk together orange juice, lemon juice, onions, and honey. While whisking constantly, slowly pour in olive oil. Add salt and pepper to taste and whisk again. Pour some of the dressing over salad and serve the remainder at the table. Enjoy!
CategoryDairy-Free, Gluten-Free, Salads, Spring, Vegetarian
Ingredients
6 cups spring greens (spinach, kale, lettuce)
1 cup microgreens
1 cup spring onions, sliced
1 ½ cups radishes, sliced thinly or cut into bite-sized pieces
1 ½ cups sugar snap peas, cut in half or thirds
3 hard-boiled eggs, sliced
1 cup walnuts, toasted and chopped
Citrus Vinaigrette
¼ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup spring onions, minced
1 tbsp honey
½ cup extra-virgin olive oil
salt and pepper, to taste
Directions
1
Combine all salad ingredients and toss.
2
For dressing, whisk together orange juice, lemon juice, onions, and honey. While whisking constantly, slowly pour in olive oil. Add salt and pepper to taste and whisk again. Pour some of the dressing over salad and serve the remainder at the table. Enjoy!
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