Easter is coming up soon – March 31 – and it’s time to plan your holiday dinner menu. So here is a beautiful and easy Easter side dish. This spring salad is perfect for the occasion, with many of our favorite spring ingredients in one dish. Yum! We just bought a tiny collapsible grill for our van, which stores away into a 12” x 12” x 1/2” envelope. Cool! So we decided to grill up some thick-cut pork chops and served them up with this scrumptious, fresh Easter salad.

Serves 2

Ingredients:

• One bunch asparagus, trimmed
• 5-6 handfuls chopped dandelion greens (or arugula)
• 1 leek, cleaned and thinly sliced (white part only)
• 2 hard-boiled eggs, chopped
• Lemon Dijon Vinaigrette

Preparation:

Blanch the asparagus in boiling water for a few minutes until its tender-crisp. Place into a bowl of ice water to stop cooking. Drain, pat dry, and chill.

Make the Lemon Dijon Vinaigrette by placing the juice and zest of one large lemon into a jar. Add 1 tablespoon Dijon mustard, ½ cup olive oil, 2 teaspoons honey, and salt and pepper to taste. Put a cover on the jar and shake well. Taste and adjust seasoning if necessary.

To compose the salad, place dandelion greens on a large plate. Top with asparagus, leek slices, and chopped eggs. To serve, drizzle Lemon Dijon Vinaigrette over all.

Enjoy!