This Spring Salad Is Ready to Go to the Potluck


Have you ever grown your own in the spring? Take one bite and you'll taste the difference in peppery flavor compared to ones in the supermarket. I can't get enough of them! I like to pile on as many as this salad can possibly handle to give it some bite and interesting texture. This is a marvelous salad to make when you need to round out a meal, whether it's a fancy or any ol' Wednesday night . The comes from my dear Aunt Trish who was married to my mother's brother. It's simple and lovely and lets the fresh really shine through. 

What's the best lettuce for spring salad?


Use any salad greens you like. I used three different types because I like the varying flavors and textures. Plus, having a mix looks really pretty in a salad bowl too! But you could just as easily use all all kale, all romaine, or all Boston lettuce.

Can you make spring salad ahead of time?

You can make the dressing ahead of time, and combine the greens, onion, and radish ahead, but wait until just before serving to toss it in dressing. You want it to be fresh and crunchy rather than sad and wilted.

1/2 c.

olive oil or vegetable oil

3 tbsp.

grated parmesan cheese

1/4 tsp.

kosher salt, plus more to taste 


Black pepper, to taste

1/4 tsp.


1 to 2 dashes paprika

1/3 c.

fresh lemon juice


garlic clove


(5-oz.) package baby kale (about 6 c.)


(5-oz.) package baby romaine (about 6 c.)


head Boston lettuce, torn (about 6 c.)


small red onion, thinly sliced


radishes, thinly sliced

Step  1 For the dressing: In a jar, combine the olive oil, parmesan, salt, pepper, sugar, paprika, lemon juice, and garlic. Shake it up and store it in the fridge until using. Step  2 For the salad: In a large bowl, combine the greens, red onion, and radishes. Discard the garlic from the dressing and shake well again, then drizzle about half over the salad. Season with salt and pepper. Toss well, adding more dressing if needed.


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