Kalebs Spring Spinach Salad

In a small bowl add rice vinegar and white wine vinegar. To the vinegar add sugar, garlic, salt and pepper, stir to. Using an immersion blender, slowly add oil to vinegar to create an emulsion.

Made with the freshest flavors of the season, this asparagus salad is the perfect recipe to welcome spring! With a base of buttercrunch lettuce and a creamy simple dressing, the asparagus and peas on top are a winning combination. Plus, some red onion and goat cheese round out all the flavors for something light yet elevated!

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Skip ahead:

0:00 Intro
0:53 Blanching the asparagus
3:09 Making the dressing
5:16 Putting the salad together
9:43 Tasting the salad


For the salad:⁠

- 1 lb asparagus, dried ends removed and cut into 1-inch pieces⁠
- 1 cup peas, frozen and thawed⁠
- 1/4 of a red onion, thinly sliced⁠
- 4 oz goat cheese⁠
- 1/3 cup roasted sunflower seeds⁠
- 2 heads buttercrunch lettuce⁠
- 4 oz microgreens⁠

For the dressing:⁠

- 1/3 cup mayonnaise⁠
- 2 tsp Dijon mustard⁠
- 2 tsp honey⁠
- 1 tbsp champagne vinegar⁠
- 3/4 tsp salt⁠
- 1 tsp black pepper⁠


For the salad:⁠

- Bring 1 quart of water to a boil in a 4-quart saucepan. Have a bowl of ice water ready. Once boiling, add 2 tsp salt. Add the prepared asparagus and cook the asparagus for 1-2 minutes until crisp-tender. Once cooked, immediately plunge into prepared ice water until chilled, 6 minutes. Once chilled, remove from the ice water and dry on a towel.⁠

- Prepare the salad by cutting the heads of lettuce into quarters and arrange on a large platter. Drizzle on some of the dressing (recipe below). Top with the blanched asparagus, thawed peas, microgreens, sliced red onion, crumbled goat cheese, and sunflower seeds. Drizzle with more dressing to taste and serve immediately.⁠

For the dressing;⁠

- In a small bowl, combine the mayonnaise, Dijon mustard, honey, vinegar, salt, and pepper. Whisk to combine and set aside until ready to use.

#Easter #salad #spring #asparagus