Tossed Spring Vegetable Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp mix of fresh spring vegetables tossed in a bright herb vinaigrette, perfect for a light lunch or side dish. This american-inspired salads ready in about 15 minutes pairs medium radishes, asparagus tips, sugar snap peas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 149 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 American cuisine 149 cal/serving
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Ingredients

Instructions

  1. Step 1: Thinly slice 2 diced radishes and trim 1/2 cup asparagus tips. Trim 1/2 cup sugar snap peas. Halve 1/4 cup cherry tomatoes.
  2. Step 2: In a small bowl, whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1/2 tsp honey until emulsified.
  3. Step 3: In a large bowl, combine 2 diced radishes, 1/2 cup asparagus tips, 1/2 cup sugar snap peas, and 1/4 cup halved cherry tomatoes. Add 1/4 cup chopped mint and 2 tbsp chopped basil.
  4. Step 4: Pour dressing over vegetables and toss gently until evenly coated. Season with salt and pepper to taste.

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Frequently asked questions

How long does Tossed Spring Vegetable Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tossed Spring Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium radishes from drying out.

Can I substitute ingredients in Tossed Spring Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tossed Spring Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tossed Spring Vegetable Salad?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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