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    Home » Recipes » Lunch and Dinner

    Spring Garden Chef’s Salad

    Spring Garden Chef’s Salad with Herb Cider Vinaigrette is an updated classic featuring the very best of the season’s fresh produce.

    A large round platter filled with greens, bacon strips, hard boiled egg halves, curly carrots, avocado slices and small purple chive blossom with wood salad servers on the side of the entree salad recipe.
    Jump to Recipe Print Recipe

    An entrée salad full of hearty ingredients, it makes a beautiful display while entertaining or a simple warm weather meal.

    Easy spring entree salad

    Chef’s salad recipes are traditionally made with iceberg lettuce, eggs, tomatoes, deli meats and cheeses.

    But this Spring Garden Chef Salad is lightened up with fresh greens, avocado, almonds, Parmesan, and fried ham strips.

    Plus a homemade herb salad dressing made with flavorful healthy ingredients.

    I love when I first go out to the garden and find that there is something ready to harvest. This salad uses the ingredients that are ready first – chive blossoms, herbs, mixed greens, arugula and radishes.

    For the warm days of spring when you just want an easy combination of fresh vegetables and protein this updated version of the classic Chef’s salad is a perfect answer.

    Ingredients

    • Garlic
    • Fresh herbs
    • Apple cider vinegar
    • Extra virgin olive oil

    Customize it

    This salad is easily adaptable. Choose the ingredients that are fresh at the farmer’s market, ready to harvest in your garden or available in your fridge. Use whichever dressing you prefer (a homemade green goddess or balsamic vinaigrette would be delicious) and any protein and cheese you have on hand. Replace the meat with beans or quinoa for a well rounded vegan version.

    Serving suggestions

    Displaying this salad artfully to make it super aesthetically appealing. And make the salad feel just a bit more special. But layering on a platter also helps prevent softer ingredients, like avocados and eggs, from getting mushy. And for picky kids, entree salads on platters make it easy to pick and choose what ends up on the plate.

    How to make ahead

    Salad can be prepared ahead of time and covered and chilled. When ready to serve, add cheese, almonds, avocado and top with dressing. 

    Storage

    Dressing keeps for a week or more in the refrigerator. The olive oil will form a lump when chilled, simply remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

    A large round platter filled with greens, bacon strips, hard boiled egg halves, curly carrots, avocado slices and small purple chive blossom with wood salad servers on the side of the entree salad recipe.

    Spring Garden Chef’s Salad

    An updated version of the classic, this Chef’s Garden Salad with Herb Cider Vinaigrette features the very best of the season’s fresh produce.
    Print Recipe Pin Recipe Rate Recipe
    Total Time: 10 minutes
    Course: Main Course
    Cuisine: American
    chef’s salad, entree salad recipe, Garden salad
    Servings: 4 servings
    Calories: 651kcal
    Author: Tristin Rieken

    Ingredients

    • 5 cups mixed greens
    • 1 cup arugula
    • 1 large carrot
    • 2 tablespoons chive blossoms when available
    • 1 medium avocado
    • 1 cup raw almonds
    • 3-4 medium radishes sliced
    • ¼ cup parmesan shredded
    • 1 cup sliced ham fried and cooled ham steaks or deli ham
    • 3 large eggs hardboiled

    herb cider vinaigrette

    • 1 clove garlic
    • ⅔ cup fresh basil leaves
    • ¼ cup flat leaf parsley
    • 3 tablespoons chives minced
    • 3 tablespoons apple cider vinegar
    • ½ teaspoon sea salt
    • ¼ cup extra virgin olive oil

    Instructions

    • Prepare salad ingredients – tear lettuce into bite size pieces. Slice carrot into ribbons with a vegetable peeler, peel and slice avocado and cut radishes.
    • Arrange salad ingredients on a large platter.  
    • Top with dressing and serve.

    herb cider vinaigrette

    • Chop garlic, slice basil into ribbons and chop herbs. 
    • Add garlic to a small jar with salt and vinegar, add herbs and olive oil. 
    • Shake until combined.
    • For a smoother dressing, add all ingredients (except olive oil) to food processor or blender and pulse until smooth. Then, slowly add olive oil until combined.

    Nutrition

    Calories: 651kcal | Carbohydrates: 17g | Protein: 30g | Fat: 54g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1181mg | Potassium: 947mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4709IU | Vitamin C: 27mg | Calcium: 239mg | Iron: 4mg
    Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
    Nutrition Facts
    Spring Garden Chef's Salad
    Amount Per Serving
    Calories 651 Calories from Fat 486
    % Daily Value*
    Fat 54g83%
    Saturated Fat 10g63%
    Trans Fat 1g
    Cholesterol 180mg60%
    Sodium 1181mg51%
    Potassium 947mg27%
    Carbohydrates 17g6%
    Fiber 9g38%
    Sugar 3g3%
    Protein 30g60%
    Vitamin A 4709IU94%
    Vitamin C 27mg33%
    Calcium 239mg24%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Chef's Garden Salad with Herb Cider Vinaigrette is an updated classic featuring the very best of the season's fresh produce.

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    Inspired by the beauty of gathering round a table Tristin Rieken shares ideas for living a Fresh, Flavorful Life!

    Inspired by the beauty of the Pacific Northwest recipe developer and food photographer, Tristin Rieken, shares easy recipes and simple ideas for eating, entertaining and adventuring your way to a Fresh Flavorful Life.

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