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That Springtime Salad

That Springtime Salad

How much of each ingredient just depends on how many you are serving. And I never measure exactly when making a salad. Just use your common sense and you will be fine.
Course Salad
Cuisine Italian
Author TheSpicedLife


  • 1 handful of baby arugula per serving
  • 2 handfuls of baby greens like Romaine, Radicchio, leaf lettuces, etc per serving
  • 1 handful of corn preferably sliced off of a recently picked cob (think one cob per person) per serving
  • 4-6 baby potatoes per serving
  • 4 asparagus spears per person, trimmed and sliced into 2-inch pieces
  • 1 hard boiled egg sliced, per serving
  • slices several of prosciutto per serving (optional--I love)
  • 1/4 cup shredded Pecorino Romano per serving
  • good quality Italian extra virgin olive oil for dressing
  • good quality Balsamico for dressing


  1. Add the potatoes to a large pot of salted water and bring it to a boil. Let the potatoes boil until they are crisp tender (how long will depend on size of potatoes--check after 15 minutes).
  2. Add the corn and return to a boil. Let cook for another 2-3 minutes.
  3. Add the asparagus pieces. Cook until the are bright green and crisp tender. Check the potatoes--they should be completely tender now.
  4. Drain the cooked vegetables. Run some cold water over them--you do not need them to be cold, but it is better if they are just warm, and not hot enough to wilt the salad greens.
  5. Mix the salad greens and place them in a large entree bowl. Sprinkle everything else on top of them. Drizzle with olive oil and balsamic vinegar and eat immediately.