Spring Salad With Tarragon Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the mixed greens, sliced radishes, sliced strawberries, and diced avocado.
• STEP 2.In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, chopped tarragon, salt, and pepper to make the tarragon vinaigrette.
• STEP 3.Drizzle the tarragon vinaigrette over the salad and toss to coat.
• STEP 4.Sprinkle the toasted almonds over the top of the salad before serving.

Cooking Tips

• Make sure to wash and dry the greens thoroughly before assembling the salad.
• To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown.
• You can customize this salad by adding other spring vegetables like snap peas or asparagus.

Storage and Serving

• This salad is best served immediately after assembling to maintain the crispness of the greens.
• If you need to make it ahead of time, store the salad and dressing separately and toss them together just before serving.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.