Spring salad, an easy and quick main dish to prepare, you can make everything in advance and store it in the fridge to dress just before eating! A light and tasty salad perfect for those following a light diet, also ideal to take to the office and dress just before eating! But enough talk, go try the recipe!
Other light and tasty recipes you will like:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for the Spring Salad
- 9 oz cherry tomatoes
- 9 oz yellow cherry tomatoes (datterini)
- 5 oz mini mozzarella balls (weighed after draining)
- 2 cups lamb's lettuce (valerian)
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 pinch salt
- 1 pinch pepper
Useful Tools
- Cutting Board
- Knife
- Bowl
- Glass
- 2 Spoons
- Food Scale
Preparation of the Spring Salad
Wash and dry thoroughly with paper towels the red and yellow cherry tomatoes, cut them into 4 parts, and place them in a bowl.
Wash and dry the lamb’s lettuce well, slightly shred it with your hands, and add it to the bowl.
Drain the mozzarella balls, pat them with paper towels, cut them in half, and add them to the cherry tomatoes and lamb’s lettuce.
In a glass, pour olive oil, vinegar, salt, and pepper, and mix well with a spoon until you get a homogeneous emulsion.
If you eat the spring salad immediately: pour the dressing into the bowl, mix with two spoons, and serve it.
If you don’t eat the spring salad immediately: cover the bowl with vegetables and mozzarella with plastic wrap, do the same with the glass with the dressing, and place everything in the fridge until it’s time to eat it, then just add the dressing before serving and you’re done!
