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Rainbow Spring Salad with Champagne Vinaigrette on gray plate and white marble with copper serving utensils

Rainbow Spring Salad with Champagne Vinaigrette

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  • Author: Aberdeen
  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x

Description

Enjoy the fresh colors of spring with this nutritious and delectable salad drizzled with a homemade champagne vinaigrette. Vegetarian and gluten free!

Ingredients

Units Scale

For the Rainbow Spring Salad

  • 4 cups mixed spring greens
  • 1/2 cupred and watermelon radishes, sliced and quartered
  • 1/2 cup English cucumber, sliced and quartered
  • 1/2 cup green grapes, halved
  • 1/2 cup blueberries
  • 1/2 avocado, thinly sliced
  • 1/4 cup roasted hazelnuts, roughly chopped
  • 4 ounces chèvre goat cheese
  • 1 tablespoon fresh dill, roughly minced
  • 1 tablespoon fresh mint, roughly minced

For the Champagne Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt, pepper to taste

Instructions

  1. In a small bowl, whisk together all ingredients for the vinaigrette.
  2. In a large bowl, toss together all ingredients for the salad and drizzle with the vinaigrette. Serve immediately.

Equipment

  • Prep Time: 10 minutes

Find it online: https://www.aberdeenskitchen.com/2022/04/rainbow-spring-salad-with-champagne-vinaigrette/