Simple Spring Salad

As the seasons begin to change from Winter to Spring, and new flower buds bloom to life, we’re craving lighter, more uplifting foods. Gone are the days of heavy cassoulets, hearty stews, and Sunday roasts.

In anticipation for the transition, we’ve created this Simple Spring Salad with delicate baby greens, an invigorating citrus dressing and additional refreshing veggies. 

Simple Spring Salad


16 oz spring mix (Bibb or even baby kale will work, too)
1/2 English cucumber, sliced
4 red radishes, sliced with tops cut off
1 pint cherry tomatoes, halved
1/4 cup slivered almonds
1 orange (or 2 tangerines), juiced
2 tbsp olive oil
1 tbsp honey
1/2 garlic clove, minced finely
1/4 tsp salt
1/4 tsp pepper
optional – bacon (crumbled or chopped to small pieces) or prosciutto


1. Put salad together by combining greens, cucumber, radishes and tomatoes in a large bowl. 

2. Make the dressing by whisking together the citrus juice, olive oil, garlic, honey, and salt & pepper; pour over salad, tossing gently. If using kale, massage the kale in the dressing to soften the greens a bit. 

3. Top salad with slivered almonds (spiced nuts are great with the citrus dressing, too!) and bacon pieces or prosciutto.

4. Enjoy with a bowl of soup, crusty bread or on its own!