A spring salad is the perfect side dish for Mother’s Day. We love that spring brings colorful fruits and veggies that brighten your table. It only seems appropriate that when honoring the mother figures in your life you use beautiful colors, right?
Whether you do a special lunch or dinner for the occasion, this spring salad is sure to put a smile on mom’s face and make her feel loved!
The ingredients in this salad are a bit unconventional – but that’s what we love about it! You have watermelon radishes and candy cane beets. The raspberry vinaigrette and peaches add just the right touch of sweetness with these veggies!
- Dandelion + Spring Mix Greens
- Watermelon radishes, thinly sliced
- Candy cane beets, thinly sliced
- Peaches, sliced
- Carrots, thinly shaved into ribbons
- Raspberry Vinaigrette
- 1/2 cup raspberries fresh
- 1/4 cup red wine vinegar
- 2-3 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves (optional)
- 1/2 cup olive oil
Make the raspberry vinaigrette first.
In a blender or food processor combine raspberries, red wine vinegar, honey, salt, pepper, and basil. Process until well combined.
With the food processor is still running, drizzle in the oil until the salad dressing comes together and emulsifies. Allow flavors to blend at room temperature for a few minutes before serving.
Store fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.
Then it’s time to make your salad.
Mix your greens and all of the veggies and fruit. Drizzle with the vinaigrette, toss and serve fresh!
Want a chance to win something really special for Mother’s Day? Go enter our giveaway with Kendall Davis Clay – we are gifting one lucky mom a handmade, wheel-thrown speckled bowl (pictured above) and 3 personalized meals, 4 servings. Running through April 27-May 7.