Spring Vegetable Salad

This stunning spring salad hearty enough for a lunch or brunch entree, especially if you pair with grilled chicken, shrimp or salmon!


  • 1 container arugula or other  bitter green
  • 1 head fennel, shaved thin
  • 3-4 green onions cut on bias
  • 1 C. Sugar snap peas cut on bias
  • 5 small carrots cut thin on bias
  • 15ish spears of asparagus cut 1 inch bias pieces
  • 5-6 small radishes, sliced thin or quartered
  • 1 batch lemon vinaigrette
  • 1  4 oz. goat cheese


Add washed and dried greens to a large  mixing bowl. Top with all cut vegetables. Toss with lemon vinaigrette and top individual servings with crumbled goat cheese.