It’s spring! This salad is a celebration of a few of my favorite spring veggies: baby lettuce, green onions, radishes, and sugar snap peas.
It has a lovely crunch, and I love the way the color of the radishes stands out against the green-on-green of everything else.
The homemade red wine vinaigrette is pretty tangy, but it’s tamed perfectly by the goat cheese crumbles. I’ve heard from a few of you that making salad dressing from scratch is a little intimidating. So let’s demystify the process!
Basically, the formula for salad dressing is: acid + fat + salt + seasonings of choice
Acids: lemon juice, vinegars
Fats: any type of oil (if you use olive oil, make sure to use a high quality one — my favorite is California Olive Ranch)
Seasonings can include fresh or dried herbs, mustard, sugar or honey (a little sweetness balances the acidity), nuts/seeds/nut butters, and aromatics like garlic or fresh ginger.
You can play around with the ratios, but in general, measure your liquids in quarter cups or tablespoons and your salt & seasonings in teaspoons or half teaspoons. Or you can follow recipes until you feel comfortable winging it on your own!
Springy Salad with little gem lettuce, sugar snap peas, radishes, & goat cheese
Prep time: 10 minutes
Serves: 6-8
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