Spring Green Salad

Spring Green Salad

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Course Brunch, Main Course, Salad
Servings 6


  • 2 tbsp tarragon vinegar
  • 1 tbsp whole grain mustard
  • 2 tsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp canola oil you can use evoo but it does affect the flavor
  • 2 cups mixed greens
  • ½ cup packed mint leaves
  • ¼ cup packed tarragon leaves
  • ½ cup packed flat leaf parsley leaves
  • 1 cup sugar snap peas blanched and cut in half on the bias
  • 1 cup asparagus blanched and cut into 2” pieces
  • 1 cup broccoli florets blanched and separated into 2” pices
  • 4 oz plain goat cheese crumbled


  • In a small mixing bowl, combine the vinegar, mustard, honey, salt and pepper. Whisk in the oil until fully emulsified. Set aside.
  • In a large mixing bowl, pour half the dressing into the bottom. Add the mixed greens and herbs. Toss well to coat.
  • In another mixing bowl, toss the peas, asparagus and broccoli with the remaining dressing.
  • On a large platter, spread out the mixed greens and herb mixture. Top generously with the dressed veggies, spreading them out evenly across the salad. Finish with the goat cheese crumbles and a few grinds of fresh pepper.
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