Spring Chopped Salad with Creamy Parmesan Dressing

Spring is here! It's getting warmer, the grass is greener and the flowers are starting to pop up everywhere. All of these changes bring the return of one of my favorite vegetables, asparagus! I could eat it all day every day and not get tired of it's crunchy texture and sweet yet slightly bitter flavor. I added it into a chopped salad that contains bright and crunchy flavors that are perfect for spring. You can use whatever vegetables you have on hand, but I like the pairing of radish, cauliflower, broccoli and cucumber with the asparagus. 

When you purchase your asparagus for this recipe, look for asparagus with firm and crisp stalks and tight, fully closed budding tips. Don't buy asparagus that is wimpy or slimy, it will be bland and starchy.

To top off so many bright flavors, I made a creamy parmesan dressing to pull it all together. Made with Greek yogurt, it's a lighter way to bring some serious cheesy goodness to this salad. You could also use a light ranch dressing if you want to cut down on the prep time for this recipe. 


Spring Chopped Salad with Creamy Parmesan Dressing

Makes 6 servings


  • 1 head romaine lettuce, chopped 
  • 1 cup cauliflower florets 
  • 1 cup broccoli florets 
  • 1 bunch asparagus, chopped into bite sized pieces 
  • 1 bunch radishes, sliced thin 
  • 1 cucumber, seeded and diced 
  • ¼ cup Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups grated parmesan
  • 1/4 cup olive oil
  • salt and pepper to taste     

For the dressing: Whisk together yogurt, vinegar and mustard. Drizzle in olive oil and whisk until thick. Stir in parmesan cheese. Set aside. 

For the salad: In a large bowl, toss together all of the veggies and romaine. Drizzle dressing over the top and serve.