You are here

Spring Vegetable Salad

Vibrant colors and intense vegetal flavors make this shareable salad the best of spring. Add fish, tofu, or poultry to convert into a light, healthy entree.


6 baby potatoes, cooked

1/2 C Markon First Crop Asparagus, steamed

3 radishes, sliced

1/2 C fresh peas, steamed

3 baby carrots, steamed

2 Tbsp. Ready-Set-Serve Green Onions, chopped

2 Tbsp. Markon First Crop Baby Dill, chopped

1 C Ready-Set-Serve Spring Mix

1/4 C pistachios, shelled

1 Tbsp. edible petals


Toss all ingredients in a large bowl, allowing the heat of the vegetables to slightly wilt the greens and serve.