Spring Veggie Salad

People. I hope you have stockpiled food and weapons. The end of the world is close.  It’s clooooose.

My laundry done.

I know, huh? This sort of thing happens like, once in a lifetime.

But, it’s true. I’m staring down a fireplace void of half-folded piles. Looking at neatly arranged baskets. Thinking of how I’ll break the word to my kids tomorrow…

We’re all going nekkid from here on out.

This no-laundry feeling is totally rocking my world.


Spring Veggie Salad


4 cups baby arugula
2 cups baby spinach
1 pound asparagus
1 cup snap peas
1 cup fresh green beans, halved
6-7 radishes, sliced

1/2 cup Greek Yogurt
1 tablespoon each fresh chopped mint, dill, tarragon
1 1/2 tablespoon honey
1/2 cup table cream
1/2 teaspoon salt


Bring a large pot of water to a boil. Plop the asparagus into the pot for 30 seconds, then immediately transfer it to ice cold water for 1 minute. Slice the asparagus in half, then toss all ingredients together in a large bowl. Serve drizzled with Creamy Herbed Dressing.

In a small bowl, whisk together all ingredients. Drizzle over Spring Veggie Salad.

7 Responses to “Spring Veggie Salad”

  1. Katrina says:

    This salad sounds wonderful. I love the awesome salad ideas you’re coming up with lately!

  2. Sarah Caron says:

    Sounds amazing. All those fresh spring veggies in one salad — YUM!

  3. Another great dressing idea! I tried your dressing from the Ahi Tuna Salad last night and it was incredible. Can’t wait to try this out, too!

  4. Ashley says:

    That made me laugh. I should try letting my kids go nekkid. Of course, they’re still at the age where they might be able to get away with it, but mom and dad might turn some heads…

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