Spring Salad Recipe

Inspired by The Larder

Time30m

Serves4

PISTACHIOS, SLICED STRAWBERRIES, TOMATO, RED ONION, CUCUMBER, GOAT CHEESE, BOILED EGG & CHOPPED BACON ON A BED OF SPRING MIX. DRIZZLED WITH A LEMON HONEY VINAIGRETTE.

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Ingredients

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Salad

6 cups spring mix (washed, torn if large)

1 cup strawberries (hulled and thinly sliced)

1 cup cherry or grape tomatoes (halved) or small ripe tomato (cut into wedges)

1 cup English cucumber (thinly sliced)

1/4 cup red onion (very thinly sliced)

1/2 cup goat cheese (crumbled)

3 each hard‑boiled eggs (peeled and halved)

3 slices bacon (cooked crisp and chopped)

1/2 cup pistachios (shelled, roughly chopped)

2 tablespoons fresh basil leaves (optional, torn)

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Lemon Honey Vinaigrette

1/4 cup extra‑virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

1 tablespoon Honey

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar or apple cider vinegar

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over high heat, then cover, remove from heat and let sit 9 minutes for firm yolks. Drain and transfer to ice water for 5 minutes. Peel and halve lengthwise; set aside.

Cook bacon

While eggs cook, fry bacon slices in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer to paper towels to drain and cool, then chop into bite‑sized pieces.

If using pistachios raw, toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant — watch closely so they don't burn. Cool slightly and roughly chop.

Place spring mix in a large salad bowl or divide among serving plates. Add sliced strawberries, halved tomatoes, cucumber slices, and thinly sliced red onion. Gently toss to combine.

Scatter crumbled goat cheese, chopped bacon and halved boiled eggs over the salad. Sprinkle pistachios and torn basil leaves (if using) on top.

Season lightly with the 1/2 tsp salt and 1/2 tsp black pepper, adjusting to taste, then hold until ready to dress (do not dress more than a few minutes before serving to keep mix crisp).

Lemon Honey Vinaigrette

Combine lemon juice, honey, Dijon mustard and vinegar in a small bowl or jar. Whisk or shake until honey is dissolved and mustard is emulsified.

Slowly whisk in olive oil in a steady stream until the dressing is smooth and slightly thickened. Season with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more honey for sweetness, lemon for brightness, or a pinch more salt if needed.

Just before serving, drizzle vinaigrette over the assembled salads (about 2–3 tablespoons per serving) and gently toss or serve with the dressing on the side. Garnish with an extra sprinkle of chopped pistachios if desired.