Recipe courtesy of Food Network Kitchen
Save Recipe Print
Spring Vegetable Salad
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
20 min
Yield:
4 servings
Level:
Easy

Directions

Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

Photograph by Ryan Dausch

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Crab Salad

Recipe courtesy of Food Network Kitchen

Your Basic Tossed Salad

Recipe courtesy of Rachael Ray

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Sigrid's Carrot Cake

Recipe courtesy of Ree Drummond

Grilled Chicken Salad with Spring Vegetables

Recipe courtesy of Kathy Cary

Spring Vegetable Salad with Horseradish and Lemon Vinaigrette

Recipe courtesy of James Briscione

Spring Vegetable Rice Salad (Insalata di Riso)

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories