Spring Salad with Tuna, Eggs, Roasted Asparagus, and Olives with Lemon Vinaigrette

When the crocus, daffodils, and tulips push through the earth, harbingering the beginning of spring, I love fresh dinner salads to mark the new season.

In New England, our long, harsh winters are a distant memory stored away along with winter coats, hats, scarves, and boots. And the time to lighten up our meals.

Serve with fresh bread and olive oil for dipping.

1 Bib lettuce head, washed and broken into pieces

1 bunch asparagus, roasted

3 hard-boiled eggs, peeled and sliced into halves

1/2 cup tri-colored tomatoes, sliced

1 cucumber, peeled and sliced

1/2 cup Kalamata olives pitted, Mezzetta

1/2 cup Castelvetrano pitted, Mezzetta

1/2 cup marinated mushrooms, Cento

1 can(5 oz.) Italian tuna in olive oil, Genova

1/2 cup Ciliegine Mozzarella, BelGioioso

Lemon Vinaigrette

¼ cup white wine vinegar

2 tablespoons Dijon mustard

1 teaspoon dried oregano

1 clove of garlic, minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup olive oil 

2 tablespoons fresh lemon juice

Place Bib lettuce on a large plate. Arrange the following 9 ingredients on the top of the Bib lettuce.

Combine ingredients for the vinaigrette in a salad shaker. Vigorously shake to combine. Serve with salad.



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