Spring-on-a-Plate Salads

Photo: Jennifer Davick

Look for tender, fresh baby greens and microgreens at your local farmers' market; they should be abundant this time of year. Soaking vegetables in ice water crisps them up.

Yield: Makes 12 servings
Recipe from Southern Living

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 15 Minutes


  • 2 large carrots
  • 1 small fennel bulb
  • 1/4 small red onion
  • 1 1/4 cups shelled edamame (green soybeans), cooked and chilled
  • 1 cup blanched fresh green peas, chilled
  • Lemon-Dill Vinaigrette, divided
  • 1 pound fresh lump crabmeat
  • 1/4 cup minced red bell pepper
  • 2 teaspoons lemon zest
  • 5 cups loosely packed assorted baby salad greens or microgreens


  1. 1. Shave carrots into thin strips using a vegetable peeler. Cut fennel and onion into very thin slices using a mandoline. Place carrots, fennel, and onion in a large bowl; add ice water to cover. Let stand 30 minutes.
  2. 2. Combine edamame, peas, 2 Tbsp. Lemon-Dill Vinaigrette, and salt and pepper to taste.
  3. 3. Pick crabmeat, removing any bits of shell. Gently toss crab with red bell pepper and lemon zest; season with salt and pepper to taste.
  4. 4. Drain carrot mixture well. Divide pea mixture among 12 small plates; top with carrot mixture, salad greens, and crabmeat mixture. Drizzle with remaining Lemon-Dill Vinaigrette just before serving.
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