Ree Drummond’s Simple Spring Salad Is a 10-Minute Pioneer Woman Dish
Spring is officially here. Celebrate the start of a new season with Ree Drummond’s Spring Salad. It’s an incredibly simple Pioneer Woman salad recipe the Food Network star serves with an easy dressing and two toppings. And, perhaps best of all, it takes only 10 minutes to make.
Ree Drummond’s Spring Salad with Radishes
Featured on Drummond’s official Pioneer Woman website in March 2021, her Spring Salad with Radishes is exactly that. It’s a salad made up of spring vegetables and lettuce tossed together with a quick homemade dressing.
Even though it’s a simple salad with just two toppings the ingredient list is surprisingly long. That’s because Drummond uses three different types of greens — kale, Boston lettuce, and baby romaine — in the salad. Plus, the ingredients for the dressing. In all, 13 ingredients are needed to make Drummond’s spring salad.
The Food Network star serves the salad with an easy-to-make dressing
What better to serve Drummond’s simple salad than with a simple salad dressing? The Super Easy cookbook author serves it with a dressing created by her late aunt Trish. It requires a mason jar or a bowl and eight ingredients.
Drummond combines them all together in the jar and gives it a good shake. The only downside? Aunt Trish’s dressing needs to sit in the fridge for a minimum of 24 hours so, according to Drummond, “the flavors can meld together.”
Keep Drummond’s Spring Salad as a 10-minute Pioneer Woman recipe by making aunt Trish’s dressing in advance. Simply pull out the mason jar, shake it up, and drizzle the dressing over the salad for a quick meal.
How to make the Pioneer Woman salad
Now for how to prepare Drummond’s Spring Salad. Put the kale, romaine, and Boston lettuce in a large bowl with thin slices of radish and red onion. That’s the base of the salad done. It really is that simple.
Next, the dressing. To make Aunt Trish’s Dressing, Drummond starts by measuring olive oil in a liquid measuring cup. Then she transfers it to a mason jar. From there she adds all the ingredients that will give the dressing a boost of flavor.
First up is the juice of two lemons. However, she does point out that it’s fine to use more or less. Next is kosher salt, sugar, and freshly ground black pepper followed by a dash of paprika. After grating parmesan cheese it too goes in the jar. Lastly, is a clove or two of garlic.
From there Drummond puts the lid on the jar and shakes it up “like crazy to emulsify the mixture.” Now for the waiting part. She lets it sit in the fridge for a day “so the flavors can meld together.”
What she ends up with is a “wonderful, simple salad dressing you can make in large quantities and keep in the fridge for quite some time.” Shake it up and “it’ll stay yummy,” she said. Additionally, she noted “It’s great for pasta salads, too–or even a marinade for chicken or beef.”
