This showstopper of a salad is the perfect centerpiece for your Easter table. To make it ahead, assemble and cover the salad with plastic, make the dressing, and refrigerate both up to 1 day.
1 large clove garlic
1/2 cup white wine vinegar
2 tbsp lemon juice
1/2 tsp sugar
2 tbsp Dijon mustard
2/3 cup olive oil
1 bunch asparagus, trimmed
5 medium radishes
5 hard-boiled eggs, peeled
1 (5 oz) box spring greens
3/4 cup finely shredded yellow cheddar cheese
1 cup frozen corn kernels, thawed and patted dry
3/4 cup shredded (matchstick) carrots
1 1/2 cups diced ham
Finely grate the garlic into a pint-size jar with resealable lid. Add the vinegar, lemon juice, sugar, Dijon, and oil. Season with salt and pepper to taste. Seal and shake well to combine.
Arrange the asparagus in a microwave-safe dish. Add 2 tbsp water and cover with vented plastic. Microwave 2 min., until crisp-tender. Uncover, drain, and let cool. Cut on an angle into 1-inch lengths.
Trim and thinly slice the radishes. Dice the eggs.
On a large oval platter, arrange the greens. Scatter most of the asparagus on top, reserving about a third for topping. Arrange radishes, eggs, Cheddar, corn, carrots, asparagus, and ham over greens to create Easter egg design. Serve with vinaigrette on the side.