After a true Ester feast with specific appetizers, lamb main courses and desserts, a healthy spring salad is more than welcome. Prepared with fresh cherry tomatoes, lettuce, spinach, arugula, radishes, mozzarella, prosciutto and soft boiled eggs, this salad is light yet nourishing.
Leafy greens are full of vitamins, minerals and antioxidants. They are rich in fiber, an important nutrient for diet control and also it lowers the risk of cardiovascular disease and diabetes. Don't forget that you take full advantage of what vegetables have to offer, in term of nutrients, by eating them raw.
With this recipe, you are able to prepare your own signature spring salad by adding or removing some of the ingredients. As we spring into summer, the market is adding more and more greens and vegetables so get creative and experience new combinations.
If I need something simple, quick and involving almost no cooking, this is my go to recipe. I love to prepare it for dinner but it's also a great choice for lunch. I hope you'll enjoy it as much as I do!
Yield: 2 servings Time: 15 minutes
- 1 head of Romaine lettuce, leaves torn into bite-size pieces
- 2 handfuls of spinach
- 2 handfuls of arugula
- 2 radishes, thinly sliced
- 10 cherry tomatoes, halved
- 6 slices of mozzarella, cut into small pieces
- 10 slices of prosciutto
- 2 soft boiled eggs, peeled and sliced lengthwise
- 4 tbsp of extra-virgin olive oil
- 1 tbsp of of red wine vinegar
- In a large bowl, whisk together vinegar and olive oil and season with salt and pepper.
- Add the lettuce, cherry tomatoes, spinach, arugula, radishes, mozzarella and prosciutto and toss to combine. Taste and adjust the seasoning if needed.
- Divide the salad into two medium bowls.
- Top each salad with a soft boiled egg.
Enjoy the fresh taste of spring with this simple and delicious salad!
Tips and Tricks:
- Dry your lettuce and other greens well. Wet lettuce is flavorless, and doesn’t hold onto dressing which makes it even more blend.
- For extra crunch, add seeds and nuts to your salad.