Use Your Seasonal Produce to Create a “First of Spring” Salad

This "First of Spring" salad is a celebration of the DC area's bridge season. It combines the crunch of early radishes and scallions with the sweetness of overwintered carrots.

The DMV March "Bridge" Salad

A fresh, vibrant mix of early spring pops and winter sweetness.

Ingredients

The Base:

  • 4 cups Fresh spinach or arugula (look for "overwintered" varieties at the market)

  • 1/2 cup Shaved carrots (use a peeler for thin ribbons)

  • 4–5 Radishes, thinly sliced (for that peppery crunch)

  • 2 Scallions, thinly sliced on the bias

  • Optional: A handful of pea shoots or microgreens

The Rosemary-Lemon Vinaigrette:

  • 3 tbsp Homemade Rosemary Olive Oil (from your infusion!)

  • 1 tbsp Fresh lemon juice

  • 1 tsp Honey or maple syrup

  • Salt & Pepper to taste

Instructions

  1. Prep the Veggies: In a large bowl, toss your greens, carrot ribbons, and sliced radishes.

  2. Whisk the Dressing: In a small jar or bowl, whisk together the rosemary olive oil, lemon juice, and sweetener. The rosemary oil adds a woody depth that balances the bright lemon perfectly.

  3. Assemble: Drizzle the dressing over the vegetables just before serving.

  4. Garnish: Top with the sliced scallions and microgreens.

Why this fits the March mission:

  • Eat Healthy: The raw radishes and carrots are packed with enzymes and fiber to wake up your digestion for spring.

  • Live Healthy: Using your own infused oil reduces reliance on store-bought dressings that often contain hidden preservatives or sugars.

  • Grow Healthy: Almost every ingredient in this salad can be grown in a small raised bed or even a container on a DC balcony!

Rhonda Watson