Spring Salad

Behold springtime in the form of a beautiful salad. This spring salad with radishes, peas, asparagus tips, hard boiled eggs, bacon and creamy yogurt dill dressing is a feast for the eyes and a treat to eat!

I originally shared this recipe on May 29, 2013. I have updated the post, photos and improved the recipe to share it with you again today.

Why We Love This Recipe

This recipe for Spring Salad is one of the best ways to add fresh spring produce to your meal! And it is in the form of a beautiful composed salad. So if your usual salad doesn’t stray too far beyond Taco Salads, Caesar and Garden Salad, then this will be a fresh way to bring greens to the plate!

Trust me, the best way to enjoy fresh mesclun greens, tender spring greens and baby lettuces is lightly dressed and paired with the best of the season!

I picked out a variety of seasonal toppings to go with the greens. Right now the hens are bringing us farm fresh eggs, and the radishes are bursting out of the earth. Fresh asparagus and peas are also in the market now. They all go right on top of the greens!

a bowl with the dressing in it

Add on homemade yogurt dill dressing and some crisp cooked bacon and you’ve got a spring salad that is utterly irresistible!

Ingredients For This Recipe

ingredients with labels for spring salad

Greens

You can use any variety of greens for this recipe. Mesclun greens, baby greens, baby lettuces and spring greens all work well. You can also use head lettuce like buttercrunch lettuce.

Look for greens free from wilt or showing signs of becoming slimy or rotten. Wash them in cold water, drain and spin dry before using them.

Radishes

Radishes are a crop that thrives in cooler temperatures before the heat of the summer. Look for interesting varieties such as Easter Egg radishes or French Breakfast. Wash them very well and remove the greens. Slice into thin slices for the salad.

If using Watermelon radish, cut them into thin strips.

Asparagus Tips

For this salad I used just the tips of the asparagus, and since it is in season and super fresh right now, it is actually enjoyable to eat them raw! (Also check out this shaved asparagus salad if you don’t believe me!)

Save the rest of the stalks to make this One Pot Chicken and Rice with Spring Vegetables, Asparagus Soup or add it to your veggie scraps for stock.

If you prefer cooked asparagus, you could substitute cooked and chopped roasted asparagus or even grilled asparagus if the weather is nice out!

Peas

If fresh shelling peas are in season where you live they would make this spring salad extra special. If not you can use frozen and thawed peas like I did today. Or you could substitute another spring vegetable such as sugar snap peas or cooked and chilled fiddlehead ferns.

Greek Yogurt

To make the dressing lower in calories but still creamy and luscious I used a blend of Greek Yogurt and mayonnaise. I used a half cup of the yogurt and only two tablespoons of the dressing. This ratio works remarkably well. If you like a slightly richer dressing use full fat Greek yogurt (5%) and you will still save plenty of calories over straight mayonnaise.

Vinegar

For the dressing I use either white wine vinegar or cider vinegar. Either work well. If you can’t find either rice vinegar or even red wine vinegar work too. You can read more about the difference between vinegars here.

How To Make Spring Salad

the eggs in a saucepan for boiling

Step 1: Hard Boil The Eggs

We love hard boiled eggs around here. From Deviled Eggs to Spinach Salad, they are always a favorite easy source of protein. Here is my foolproof method for making hard boiled eggs.

  • Place the eggs in a small saucepan and run cool tap water over them. Cover them generously and set them over high heat.
  • Bring to a gentle simmer, and reduce the heat so that they continue to simmer gently. {If they bubble too vigorously, the shells can crack and the whites may leak out.}
  • As soon as they come to a simmer, set the timer for 10 minutes.
  • When the timer goes off, set the saucepan in the sink, gently pouring off some of the hot water. Then let the cold tap water run into the saucepan for one to two minutes to cool the eggs.
Peel the eggs

Step 2: Peel and Chop the Eggs

Peel the eggs and rinse them off to make sure there are no more shells attached. If you are having a hard time removing the shells peeling them under running water may help. Note that fresh eggs can be more difficult to peel!

Slice or chop the eggs to your liking.

cooking the bacon in the skillet

Step 3: Cook the Bacon

While the eggs are cooking, cook the bacon. You can cook the bacon in the microwave between layers of paper towel, or you can cook it on the stove top. To do so, set the slices in a medium skillet and then place the skillet over medium heat. Cook it while turning occasionally with a fork or tongs until it is browned and crispy on both sides.

crumbling the bacon on a towel

Step 4: Drain and Crumble The Bacon

Drain the excess fat off the bacon and let it cool on a plate lined with a couple layers of paper towels.

Once it is cool enough to handle, crumble it into small pieces.

whisking the dressing in a large glass bowl

Step 5: Make the Yogurt Dill Dressing

To make the dressing, combine the yogurt, mayonnaise, vinegar, shallot, dill, salt and pepper in a medium bowl. Whisk to combine.

Note: you can make this dressing up to 5 days in advance. Whisk before serving.

assembling the composed salad

Step 6: Assemble the Salads

  • Start with a layer of greens in the bottom of each bowl or plate.
  • Add on the asparagus, peas, radishes, eggs and bacon.
  • Just before serving, drizzle on the yogurt dill dressing.

FAQs and Expert Tips

Can this Spring Salad be made ahead?

The dressing can be made ahead up to 5 days in advance. Store in a sealed jar in the fridge. Stir or whisk well before using. The salad can be prepared and composed one day ahead. Store in individual meal prep containers, or wrap individual composed salads with plastic wrap and keep refrigerated.

Variations On This Recipe

Summer Variations: After asparagus season is over, use broiled cherry tomatoes like I made in this Brunch Salad. Top it with the yogurt dressing or for something different try this Kalamata Olive and Basil Vinaigrette!

Or you could use shaved carrots, cucumbers and pickled beets instead of asparagus, peas and radishes.

Spring Salad in two bowls on a gray cutting board from overhead

More Salad Recipes To Try

Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter or follow me on instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Description

This Spring Salad hard boiled eggs, bacon, asparagus, peas and radishes is topped with a luscious yogurt dill dressing.



Scale

Ingredients

  • 2 eggs
  • 1/2 cup Plain Low-Fat Greek Style yogurt
  • 2 tablespoons mayonnaise
  • 4 teaspoons minced shallot
  • 2 tablespoons chopped fresh dill
  • 2 tablespoon cider vinegar or white wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 8 cups mesclun greens, washed and spun dry
  • 2 strips bacon, cooked and crumbled
  • 1/4 cup sliced radishes

Instructions

  1. Place eggs in a small saucepan and cover with cold water. Place over high heat and bring to a gentle simmer. Simmer very gently for 10 minutes.
  2. Drain off hot water, and place pot under cold running water for several minutes to stop egg from cooking. Crack and peel egg. Slice or chop the egg.
  3. Meanwhile cook the bacon in a medium skillet over medium heat. Cook, turning occasionally until it is browned and crispy on both sides, 5 to 8 minutes.
  4. Drain the bacon on a paper towel lined plate. Crumble the bacon.
  5. Whisk yogurt, mayonnaise, shallot, dill, vinegar, salt and pepper in a medium bowl.
  6. Arrange salad greens on four plates. Sprinkle bacon over the greens. Arrange radishes and the egg over the top of the salad. Drizzle the dressing over the salads. Extra dressing will keep up to 3 days in the refrigerator.

Notes

The dressing can be made ahead up to 5 days in advance. Store in a sealed jar in the fridge. Stir or whisk well before using. The salad can be prepared and composed one day ahead. Store in individual meal prep containers, or wrap individual composed salads with plastic wrap and keep refrigerated.


Nutrition

  • Serving Size: 2 1/2 cups
  • Calories: 194
  • Sugar: 6 g
  • Fat: 11g
  • Saturated Fat: 2 g
  • Carbohydrates: 16 g
  • Fiber: 7 g
  • Protein: 11 g

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