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Spring Vegetable Salad
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5 from 1 vote

Spring Vegetable Salad

Spring Vegetable Salad features seasonal vegetables and a light ranch dressing that is perfect for Easter brunch or a light side dish!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 12 servings
Author: Cassy

Ingredients

  • 2 asparagus bunches
  • 1 celery bunch
  • 2 radish bunches
  • 1 bunch watercress
  • 2 cups frozen peas
  • 1 cup 5-Ingredient Paleo Ranch Dressing
  • fresh dill for garnish

Instructions

  • Blanch the asparagus by submerging in simmering/boiling water for 3-5 minutes then plunge into an ice bath to stop cooking. Drain and pat dry.
  • Chop asparagus, celery, radishes, and watercress then add to large mixing bowl. Add frozen peas and ranch dressing.
  • Stir, plate, and garnish with fresh dill.

Nutrition

Calories: 123kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 190mg | Potassium: 258mg | Fiber: 3g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg