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. I originally planned to make Salad Nicoisè, but then I became carried away, layering more and more items on the salad. I switched asparagus to green beans. I just love asparagus! And the result was a beautiful meal salad that is healthy, filling, and,, delicious!

And I like easy meals that allow me time to work in my garden.

Serve with fresh bread and olive oil for dipping.

1 Bib lettuce head, washed and broken into pieces

1 bunch of 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.

Enjoy!