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5 from 1 vote

Spring Green Salad with Honey Citrus Dressing and Sourdough Croutons

Servings: 6
Author: Lorie Yarro


  • 10 oz. Spring mix greens
  • ½ c Spring peas, chilled
  • 8 oz. Burrata cheese
  • ½ lb Asparagus
  • c Emerald® Glazed Pecans


  • 2 T Honey
  • ¼ c Olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Garlic powder
  • 1 T apple cider vinegar
  • 2 T Orange juice
  • 1 teaspoon Orange zest
  • ½ teaspoon cracked pepper
  • sea salt to taste

For Sourdough Croutons

  • 2 c cubed Sourdough bread (I used a sourdough baguette)
  • 2 T olive oil
  • ½ teaspoon garlic powder
  • ¼ tsp cracked pepper
  • ¼ teaspoon sea salt
  • ½ teaspoon dried parsley


  • Preheat oven to 400°F. Line a baking pan with parchment paper.
  • Rinse and trim asparagus. Toss with a small drizzle of olive oil, and a dash of garlic, sea salt and pepper. Line on one half of the pan with parchment. In a bowl, toss all ingredients for croutons together and coat bread well. Line evenly on other half of baking sheet. Bake for approximately 12 minutes. If you like your croutons extra crispy, allow them to stay in a couple extra minutes. Remove and allow to cool.
  • While asparagus and croutons are baking, whisk all ingredients for the dressing together well. Add sea salt to taste. Chill until ready to serve.
  • Cut asparagus into 2 inch length pieces. Add spring mix, peas, and asparagus into a large salad bowl or serving platter. Just prior to serving, add Burrata (You can break into it and cut up or throw it on whole and then break them up as you serve.), croutons, and glazed pecans. Toss with desired amount of dressing and enjoy!