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+ servings
salad on a large platter

Fresh Spring Salad

This fresh spring salad filled with soft crispy butter lettuce, strawberries, beets, hard-boiled eggs, and goat cheese will brighten any salad lover's day.
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Course: Brunch, Dinner Salad/Week Night Meal, Salads
Cuisine: Amercian
Keyword: fresh salad, spring salad, summer salad
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Author: Laura Franco


  • 1 head butter lettuce - cleaned
  • 1/2 pint fresh strawberries - sliced
  • 2 yellow beets - cooked and sliced
  • 10 crushed macadamia nuts
  • 3 hard-boiled eggs
  • 6 fresh thyme sprigs
  • alfalfa sprouts
  • 4 oz. goat cheese



  • Lay butter lettuce leaves in a single layer on a large platter.
  • Slice beets and arrange them in a row on top of the lettuce at the top of the platter.
  • Slice strawberries and arrange them in a row at the bottom of the platter.
  • Spread half of the alfalfa sprouts just above the beets and the other half below the strawberries.
  • Cut the hard-boiled eggs in half, salt and pepper them and arrange them down the middle of the platter on top of the lettuce.
  • Sprinkle small pieces of goat cheese all over the salad.
  • Crush the macadamia nuts and sprinkle them on top of the platter.
  • Garnish with fresh thyme leaves.