Beautiful Spring Salad

This spring salad will fit the bill if you want easter dinner ideas. This gorgeous Easter salad is a spring favorite of mine. Check out my other Easter recipe as well.

Asparagus, Peas, and Prosciutto Salad

Yield: 6-8

Author: Lauren Lane

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Asparagus, Peas and Prosciutto Salad

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Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

IngredientsUSMetric

Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated Pecorino or Parmesan
• 1 tablespoon (or more) fresh lemon juice
• Kosher salt, freshly ground pepper

Salad

• 2 bunches of asparagus, trimmed, roasted with olive oil and salt until crisp-tender
• 1 cup frozen peas, blanched
• 1/2 cup extra virgin olive oil. I use Olive Tree Lemon Olive Oil
• 1 shallot, thinly sliced, fried crispy, or raw
• 4 slices of bacon or crispy prosciutto, cooked and crumbled

Instructions

Dressing

1. Whisk olive oil, Pecorino, and 1 tablespoon of lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

Salad

1. Combine dressing and vegetables in a bowl, season with salt and pepper, and toss to coat.
2. Arrange on a serving platter and top with shallot and bacon.

Notes

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Calories vary based on number of servings.

© Lauren Lane

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Here is a little different version of the spring Easter salad; I omitted the bacon and added a little lemon zest. Both are fabulous!

spring easter salad