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

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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.

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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