Spring Salad | Fresh Vegetable Medley With Homemade Vinaigrette | Inspired By Buzz Savories

With the delicious produce spring brings, one of the best ways to enjoy it is in a salad. From asparagus to beets to lettuce, here is the best spring/summer salad for tossing all your seasonal veggies together. 

Today we will be featuring Buzz Savories Spicy Beer Mustard, Our Lavender Co's Balsalmic Vinegar, and Simply Sunflower Oil


Let's get to cookin'! 


Who is Buzz Savories?

Created in Holdrege, Nebraska, Buzz Savories features top of the line mustards. Spicy Beer Mustard and Honey Mustard are gourmet mustard that is a must-have in your household. Buzz Savories creates exceptional mustard that you will be wanting more.

Betty, pictured above, is the proud owner of many bee hives. She started this journey just trying to find a hobby after retiring. This led her to venture into bee keeping, and finding something to do with her excess honey! 

Who is Our Lavender Co.?

Our Lavender Co is based by Big Springs Nebraska, close to the boarder of Nebraska and Colorado. They naturally grow all of their lavender right there at their family farm! The Trio started back in 2019 and since then has grown to ship in all 50 states. They have a variety of amazing products from bath bombs to lotions, and lavender sachets! If you are in need of a short trip book a tour of their farm and meet the creators of these incredible products!

Who is Simply Sunflower? 

Simply Sunflower was born as a result of Farmer Al striving to be a better steward of the environment. He began using sunflowers as a renewable energy source on their farm and ranch near Ord, Nebraska. 


What You'll Need: 


  • 12 stalks asparagus each approximately 6 inches 
  • 12 thin slices unpeeled cucumber 
  • 6 thin sliced radish 
  • 1 large avocado halved, ptted, peeled, and sliced 
  • 1 1/2 cups about 9 oz. cubed cooked red beets
  • 12 halves cherry tomatoes
  • 4 large hard-boiled eggs 
  • 1 cup (4 oz.) crumbled goat cheese or cheese of your choice (optional)
  • 6 cups garden fresh spring lettuce or a spring lettuce mix 
  • 1 1/2 cups cubed cooked chicken breast (optional) 



How To Prepare: 

Salad Prep:

  1. Asparagus: To cook the asparagus, bring a medium pot of water to a boil. Meanwhile, fill a medium bowl with ice and water and set it aside. Salt the boiling water generously, and add the asparagus. Cook until tender-crisp, about 1-2 minutes, then using a slotted spoon, transfer the asparagus to the prepared ice bath. Let cool for 2 minutes, then drain and pat the asparagus dry. Add more ice to the ice bath
  2. Beets: To roast beets, position a rack in the middle of the oven and preheat to 400 degrees. Scrub the beets, and trim off any leaves and roots. Wrap each beet in a large piece of aluminum foil. Place the wrapped beets on a rimmed baking sheet and roast for 30-50 minutes depending on the size and thickness of the beets, or until a knife slides easily into the beet. Let the beets sit until they are cool enough to handle, then discard the foil and peel the skins. Cut into chunks for the salad.
  3. Hard-boiled eggs: Gently lower the eggs into the boiling water. Adjust the heat so that the water maintains a simmer. After 8 minutes, use a slotted spoon to transfer the eggs to the prepared ice bath. Let sit for about 5 minutes, then remove the eggs, crack and peel them, and halve them lengthwise. Yolks will be slightly soft in the center and a brilliant yellow-orange in color.
  4. Chicken: To poach boneless, skinless chicken breasts, cut the chicken in half or thirds crosswise, depending on how large the pieces are. In a medium saucepan over medium heat, combine 3 to 4 cups of water, the chicken and 1 tsp. of salt. Stir once or twice and slowly bring to barely a simmer- do not let the water come to a boil. Reduce the heat to medium-low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10-15 minutes. Remove the chicken and let cool completely before dicing.
  5. Make the vinaigrette: In a small bowl whisk together the Simply Sunflower Oil or Lavender Olive Oil, Lavender Balsalmic Vinegar, and Buzz Savories Spicy Beer Mustard until combined and stir in the scallions. Season to taste with salt and pepper.
  6. In a large, shallow serving bowl or platter, scatter the lettuce leaves. Arrange neat rows of the asparagus in the center of the platter, then arrange a row of chicken cubes (if you are using). Pile the chunks of beets along the bottom of the platter, then arrange a row of cucumber slices along the sides and maybe avocado at the top rimmed with thin slices of radish.
    Tuck the halved eggs here and there and sprinkle the halves of garden fresh cherry tomatoes over all and add cheese (optional).
  7. Serve with the vinaigrette on the side or drizzled over the salad.


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