Chopped Spring Salad Recipe

Chopped Spring Salad

Coconut Free

Gluten Free

Nut Free

Legume Free

Seed Free

Dairy Free

Grain Free Diet

Paleo Diet

Primal

16

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Description

As the days grow longer and the world awakens with fresh blooms, there's nothing quite as satisfying as a crisp, vibrant salad. This Chopped Spring Salad is a celebration of the season, blending crunchy lettuce, colorful fresh vegetables, protein-packed hardboiled eggs, and smoky, salty bacon, tied together with a tangy, flavorful dressing. It's the perfect balance of textures and tastes to welcome spring!

Serves

Total Time

50 minutes

Ingredients

4 slices Natural Grocers® Brand Hickory Smoked Uncured Bacon

4 organic pasture-based eggs, room temp

1 bunch organic asparagus, tender parts chopped into 1-inch pieces

1⁄2 cup organic frozen peas, thawed

2 large organic romaine lettuce hearts (or 3 medium hearts)

1 cup organic grape tomatoes, sliced in half lengthwise

1 small organic cucumber, quartered and cut into triangles

1 medium organic avocado, cubed

4 tablespoons minced organic chives (may substitute green onion, green part only)

Optional add-ins

Roasted Natural Grocers Brand Organic Garbanzo Beans

Crumbled organic feta cheese

Diced roasted organic beets

Diced organic radishes

For the dressing

1⁄2 cup Natural Grocers Brand Organic Extra Virgin Olive Oil

3 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar

1 teaspoon Natural Grocers Brand Organic Dijon Mustard

1⁄2 teaspoon Natural Grocers Brand Organic Dark Grade A Maple Syrup

1 medium organic garlic clove, minced

Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

Directions

Place a heavy-bottomed skillet over medium-low heat and cook the bacon until brown and crispy (crispy bacon adds a nice crunch to the salad!). Adjust temperature as it cooks to prevent burning and turn as needed. Once cooked, lift bacon from the skillet using a fork, allowing the fat to drain off; transfer to a cutting board and cut into bite-sized pieces. Set aside.
To boil the eggs, fill a 3-quart pot with water and place over high heat. When the water boils, carefully add the eggs and cook for 6 minutes. Remove pot from heat, cover, and set a timer for 13 minutes. At 13 minutes, use a slotted spoon to remove the eggs from the pot and place in an ice bath until ready to peel.
Add 1 teaspoon salt to the water the eggs boiled in and place the pot over high heat. Once boiling, add the asparagus and cook for 30 seconds, add the peas (with the asparagus) and cook for an additional 30 seconds, for a total of 1 minute. Drain the asparagus and peas and rinse under cold water. Separate the asparagus from the peas and set aside until ready to assemble the salad.
While the bacon and eggs are cooking, cut the bottom from the romaine hearts, separate the leaves, rinse, and shake or spin dry. Chop into bite-sized pieces and place in a large salad bowl.
Cut the tomatoes, cucumber, avocado, and chives or green onion.
Peel the boiled eggs and slice in half or into quarters.
For presentation, lay the eggs, bacon, asparagus, peas, tomatoes, cucumber, and avocado on a large platter in lines. Sprinkle the chives or green onion over the top.
Mix the dressing ingredients in a bowl and whisk to create an emulsion.
Apply ¾ of the dressing to the romaine lettuce and toss to coat.
Divide the dressed lettuce evenly among four serving plates. Serve with the platter of salad fixings, letting each diner add what they like. Place the remaining dressing on the table for drizzling over the prepared salads.

Nutrition Information

per one serving (without optional ingredients)

Calories	Carbs	Protein	Fat	Fiber
431 kcal	16 g	15 g	35 g	7 g

Beverage Pairing

Recommended Beverage: Non-Alcoholic Wine

Recommended Brand: Wolffer Estates Spring in a Bottle

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Denver - Design District - Alameda and Broadway