Spring Spinach Romaine Salad

There’s something about the arrival of spring that makes me crave fresh, vibrant dishes. As the flowers bloom and the days grow longer, I find myself drawn to the lighter side of cooking—like this Spring Spinach Romaine Salad. Imagine walking through a farmer’s market, the colors of spring vegetables catching your eye. That’s the inspiration behind this recipe. With crisp spinach, crunchy romaine, and the peppery bite of radishes, every forkful feels like a celebration of the season. I love how the simple ingredients come together to create something truly delightful and satisfying. Whether you’re enjoying it for lunch on a sunny patio or serving it at a family gathering, this salad is bound to impress.

Everything You Need for Spring Spinach Romaine Salad

For this Spring Spinach Romaine Salad, you’ll need a handful of fresh ingredients that come together to create a vibrant and nutritious dish. Each ingredient plays a vital role in the overall flavor and texture, making them essential for this salad’s success. Here’s what you’ll need:

• 15-ounce package spinach: Fresh and crisp, this leafy green is packed with nutrients and adds a vibrant color to the salad.
• 1 romaine lettuce, torn or chopped into 2-inch pieces: This adds a satisfying crunch and a slightly sweet flavor.
• 5 radishes, sliced thinly: Their peppery bite enhances the salad and provides a nice contrast to the greens.
• 2 cucumbers, sliced into 1/4-inch slices: These provide a refreshing crunch and balance out the flavors.
• 5 sprigs chives, cut into 1-inch pieces: Their mild onion flavor elevates the dish without overwhelming it.
• 1/2 cup Feta cheese: Creamy and tangy, it adds richness to the salad.
• balsamic vinaigrette: This dressing ties everything together with its tangy sweetness.

How to Prepare Spring Spinach Romaine Salad

Making the Spring Spinach Romaine Salad is as simple as tossing together fresh ingredients in a bowl. You’ll love how quickly it comes together! Let’s dive into the steps:

1. Start by rinsing your spinach under cold water. This ensures that any dirt or grit is washed away, leaving you with clean greens. Once rinsed, gently pat the spinach dry using a clean kitchen towel or paper towel.
2. Next, take your romaine lettuce and tear it into 2-inch pieces. You can also use a knife to chop it if you prefer. Place the torn leaves into a large mixing bowl, making sure to leave enough space for the other ingredients.
3. Now it’s time to add the radishes. Wash them thoroughly, then slice them thinly. The thinner the slices, the more flavor they’ll impart. Add them to the bowl with the romaine.
4. Proceed with the cucumbers. Slice them into 1/4-inch rounds, ensuring uniformity for even texture in every bite. Toss the slices into the bowl with the other ingredients.
5. Add the freshly cut chives to the mix. Their mild flavor will blend beautifully with the other ingredients, adding a pop of color and taste.
6. Next, sprinkle the Feta cheese over the salad. You can crumble it yourself or use pre-crumbled cheese for convenience. This will add a creamy element that balances the crispness of the greens.
7. Finally, drizzle the balsamic vinaigrette over the salad. Start with a small amount, as you can always add more later. Toss the salad gently to combine all the ingredients evenly, ensuring that every piece is coated in dressing.
8. Once everything is well mixed, take a moment to taste the salad. You may want to adjust the dressing or add more chives or Feta cheese according to your preference.
9. Serve the salad immediately for the freshest taste. If you need to prepare it ahead of time, keep the dressing separate until serving time to prevent the greens from wilting.

Tips and Tricks about Spring Spinach Romaine Salad

Here are some helpful tips to make your Spring Spinach Romaine Salad even more enjoyable:

• Storage: Store leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate to maintain the crispness of the greens.
• Freezing: This salad is best enjoyed fresh and should not be frozen due to the delicate texture of the greens.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, offering a light and refreshing side.
• Seasonal Variations: Feel free to incorporate seasonal vegetables like bell peppers or avocados for a twist.
• Serving Size: Adjust the serving size based on your gathering. This recipe can easily be halved or doubled.

How to Enjoy Spring Spinach Romaine Salad

• For Lunch: Enjoy the salad as a light lunch option, perfect for a sunny day. Pair it with a whole grain roll for a more filling meal.
• At Dinner: Serve as a side dish alongside grilled steak or roasted vegetables. It adds a refreshing contrast to heartier dishes.
• For Picnics: Pack the salad in a portable container for a picnic. Just remember to keep the dressing separate until ready to serve.
• As a Snack: It’s a great snack option! The crisp greens and crunchy radishes make it satisfying between meals.
• Seasonal Pairings: This salad is perfect in spring but can be enjoyed year-round with seasonal ingredients.

FAQ

Conclusion

The Spring Spinach Romaine Salad is not just a salad; it’s a celebration of spring! With its fresh ingredients and vibrant flavors, it’s perfect for any occasion. I encourage you to give this recipe a try—it’s simple, quick, and absolutely delicious. Your taste buds will thank you!

Spring Spinach Romaine Salad

The ultimate fresh salad to brighten your day! This Spring Spinach Romaine Salad combines crunchy greens, zesty radishes, and creamy Feta cheese topped with a delicious balsamic vinaigrette. Perfect for lunch or as a light dinner side, it’s a vibrant dish you’ll want to make tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 15-ounce package spinach
• 1 romaine lettuce torn or chopped into 2-inch pieces
• 5 radishes sliced thinly
• 2 cucumber sliced into 1/4-inch slices
• 5 sprigs chives cut into 1-inch pieces
• 1/2 cup Feta cheese
• to taste balsamic vinaigrette

Equipment

• Chef's Knife

Method

 

1. Start by rinsing your spinach under cold water. This ensures that any dirt or grit is washed away, leaving you with clean greens. Once rinsed, gently pat the spinach dry using a clean kitchen towel or paper towel.
2. Next, take your romaine lettuce and tear it into 2-inch pieces. You can also use a knife to chop it if you prefer. Place the torn leaves into a large mixing bowl, making sure to leave enough space for the other ingredients.
3. Now it’s time to add the radishes. Wash them thoroughly, then slice them thinly. The thinner the slices, the more flavor they’ll impart. Add them to the bowl with the romaine.
4. Proceed with the cucumbers. Slice them into 1/4-inch rounds, ensuring uniformity for even texture in every bite. Toss the slices into the bowl with the other ingredients.
5. Add the freshly cut chives to the mix. Their mild flavor will blend beautifully with the other ingredients, adding a pop of color and taste.
6. Next, sprinkle the Feta cheese over the salad. You can crumble it yourself or use pre-crumbled cheese for convenience. This will add a creamy element that balances the crispness of the greens.
7. Finally, drizzle the balsamic vinaigrette over the salad. Start with a small amount, as you can always add more later. Toss the salad gently to combine all the ingredients evenly, ensuring that every piece is coated in dressing.
8. Once everything is well mixed, take a moment to taste the salad. You may want to adjust the dressing or add more chives or Feta cheese according to your preference.
9. Serve the salad immediately for the freshest taste. If you need to prepare it ahead of time, keep the dressing separate until serving time to prevent the greens from wilting.

Notes

Here are some helpful tips:

• Storage: Store leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate to maintain the crispness of the greens.
• Freezing: This salad is best enjoyed fresh and should not be frozen due to the delicate texture of the greens.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, offering a light and refreshing side.
• Seasonal Variations: Feel free to incorporate seasonal vegetables like bell peppers or avocados for a twist.
• Serving Size: Adjust the serving size based on your gathering. This recipe can easily be halved or doubled.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.