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    Home » Diet » Vegetarian

    February 21, 2017 · by Andrea Love · This post may contain affiliate links · 4 Comments

    Spring Salad with Honey Mustard Vinaigrette

    Jump to Recipe·Print Recipe

    springsalad2

    Even though it's Summer here in Australia, I came across this beautiful spring vegetable recipe from Naturalmente Buono earlier this week. If you've been reading the blog for a while, you'd know I'm always on the look out for ways to make vegetables more exciting. I am rarely in the mood for a bowl of lettuce, tomato and cucumber, and while these ingredients have their place, most of the time I just find them boring.

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    This spring salad incorporates baby potatoes and some colourful greens, coated in a sweet and tangy vinaigrette. I happily ate this for lunch today as is, although it is lacking in the protein department. It could be topped with sliced marinated and grilled lamb, or sit happily as a side dish to your choice of protein. The roasted potatoes in the recipe are one of my favourite parts. Usually when you're incorporating 'pots into a salad, it is a mayonnaise-laden potato salad. I like that this recipe gives you a small serve of starchy carbohydrates (helping you feel full), but skimps on the indulgent creamy dressing. The tart mustard vinaigrette works perfectly with the subtle flavour of potatoes, and I think even sweet potato would work well too.

    This recipe has been adapted from the original spring salad seen on Naturalmente Buono, and you can see the original recipe here.

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    Spring Salad with Honey Mustard Vinaigrette

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    A light salad featuring spring vegetables tossed with a sweet and tangy dressing.

    • Author: Andrea Love
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 2 people 1x
    • Category: Salad

    Ingredients

    Scale

    Salad

    • 8 baby potatoes (, skins on, cut into halves)
    • 2 tsp olive oil
    • Salt and black pepper (, to taste)
    • 1 bunch asparagus (, chopped into thirds, blanched)
    • 1 cup frozen peas (, defrosted)
    • 2 cups baby spinach
    • 6-8 radishes (, cut into halves)
    • 2 spring onions (, chopped into 1cm pieces)
    • 2 tbsp fresh dill sprigs (, chopped finely)

    Vinaigrette

    • 3 tbsp extra virgin olive oil
    • 1 tbsp apple cider vinegar
    • 1 tsp honey
    • 2 tsp seeded mustard

    Instructions

    1. Preheat oven to 200ºC. In a bowl, toss potatoes with olive oil and salt and pepper until well coated. Place on a baking paper-lined tray and roast for 20-30 minutes, or until potatoes are cooked through and golden around the edges.
    2. To make the vinaigrette, combine extra virgin olive oil, apple cider vinegar, honey and seeded mustard in a small jar. Close the lid and shake vigorously to combine.
    3. To make the salad, add spinach, asparagus, peas, radishes, spring onions and dill in a large bowl. Add in warm potatoes and dressing on top and toss. The warmth from the potatoes will wilt the spinach slightly. Serve straight away.

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    1. elliebleu says

      March 29, 2017 at 4:04 pm

      What a perfect spring salad. I'm so happy I discovered your blog!

      Reply
    2. Ellanor Aquitaine says

      February 22, 2017 at 12:53 am

      Absolutely beautiful food and photos.

      Reply
      • andrealove says

        February 22, 2017 at 11:14 pm

        Thank you so much!

        Reply
        • Ellanor Aquitaine says

          February 23, 2017 at 5:31 am

          You're very welcome Andrea. You deserve serious praise for that photography. :O 🙂

          Reply

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    Hi, I'm Andrea! I'm a self-taught home cook and I love to create food that makes me happy, whether it be wholesome or indulgent (or a little bit of both). Eatnik gives me a little corner of the internet to be able to share my recipes and as a result I hope your feel inspired to recreate them at home.

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