Easy Easter Salad (One Pot)
Quick, easy Easter salad recipe, homemade with simple ingredients in one pot in 10 minutes. Full of leafy greens, strawberries, raspberries, almonds and a simple jam vinaigrette.
Servings: 6 People
Calories: 156kcal
Ingredients
Jam Vinaigrette
- ⅓ cup Olive oil
- ¼ cup Lemon juice Preferably freshly squeezed, Can be replaced with any other citrus juice
- 3 tablespoon Jam Can use orange marmalade or raspberry jam or even strawberry jam
- 1-2 tablespoon Honey Or maple syrup, Adjust according to your preference
- Salt To taste
- Pepper To taste
- 1-2 teaspoon Poppy seeds Adjust according to your preference
Salad
- 6 cups Leafy greens Combination of spinach, lettuce, arugula
- 1 cup Raspberries Fresh, Washed, Patted dry
- 1 cup Strawberries Fresh, Washed, Hulled, Patted dry, Sliced
- ⅓ cup Sliced almonds Preferably toasted
Instructions
- In a large salad bowl, whisk together olive oil, lemon juice, jam, honey, salt, pepper, poppy seeds until combined.
- Add greens, raspberries, strawberries, almonds and toss until combined.
- Serve immediately and enjoy.
Notes
- Read all my tips above.
- Tastes best when served immediately. Leftovers cannot be stored for later because the salad will become soggy. However, you can store the salad, dressing and toppings separately for 2 days in the fridge and mix right before serving.
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 130mg | Potassium: 254mg | Fiber: 4g | Sugar: 12g | Vitamin A: 494IU | Vitamin C: 33mg | Calcium: 62mg | Iron: 1mg