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Whether you live in a city with seasons or a sunny place year round, nothing quite marks the coming of spring like the bountiful produce at the farmers market. Especially for those on the East Coast, the bright green spears of asparagus, stalks of rhubarb, and curled fiddleheads are much welcomed after months of root vegetables.
Plus, if you're looking to eat better and make more creative salads, then this is definitely the time to do it. With so many options to choose from, you can easily pull together tasty and filling salads with just a few fresh ingredients. If you're looking to keep the salads vegetarian, adding ingredients like pine nuts or beans is an easy way to bulk up on protein. But these dishes also work well alongside grilled meats or fish for your next barbecue.
Check out some of our ideas below, and please let us know if you have any go-to spring favorites of your own!
Finally, something to do with those kumquats I bought...
— Valaer Murray
I can't deny it, my mandolin still scares me a little...
— Yasmin Fahr
I can't remember when I first discovered the combination of fresh peas, lots of freshly grated Parmigiano-Reggiano, and toasted pine nuts...
— Allison Beck
This recipe is everything a spring salad should be: easy, fresh, and light.
— Maryse Chevriere
This refreshing salad pairs beautifully alongside grilled meats, fish, and vegetables...
— Molly Aronica
The only drawback to this salad is that you can't make it year-round...
— Jess Kapadia
You want spring? You want hope? You want optimisim? You want a salad? I do...
— Arthur Bovino
You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese&mdashwhatever makes your skirt fly up!
A colorful layered salad perfect for potlucks and picnics. Make up to 24 hours ahead of time, then toss right before serving.
heads iceberg lettuce, chopped
fluid baby spinach, washed and dried
whole hard boiled eggs, chopped
bunch green onions, thinly sliced
10-ounce bag of frozen peas, partially thawed
Chopped fresh dill, for topping
- In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
- Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
- Cover and refrigerate for up to 8 hours. Toss just before serving.
This is a simple and beautiful salad, and a staple at potlucks and luncheons in my area of the country. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese&mdashwhatever makes your skirt fly up! The standard ingredients in most layered salads are lettuce or spinach (or both!) hard boiled eggs, crumbled bacon, grated cheese, green onions, and green peas, which are layered in a pretty glass bowl so the layers can be seen in all their colorful beauty.
But the true sign of a layered salad is what goes on top: an incredibly simple dressing, which is spread evenly over the top so as to &ldquoseal in&rdquo the ingredients below. After that, it&rsquos refrigerated, then tossed on site just before serving.
This is perfect for a Labor Day picnic! The perfect cool, crisp complement to all the grilled meats.
Here&rsquos what you need. You can switch up the ingredients, add in things that excite you, change the variety of cheese&mdashthe world is your oyster!
If you have a clear glass bowl, grab it. If not, any ol&rsquo bowl will do. Start with a layer of chopped iceberg.
Sprinkle on some kosher salt and plenty of freshly ground black pepper.
Next comes a layer of baby spinach.
And another sprinkling of salt and pepper. This seasoning is important it&rsquoll give the salad more flavor once it&rsquos all tossed together.
After that, crack open some hard boiled eggs. I just tap-tap-tap the middle with a sharp knife&hellip
Then slide the shell right off.
Then I just give it a rough chop. You can neatly slice the eggs if you&rsquore into that kind of thing, or you can dice them finely. But I&rsquom sort of a rough chop kind of girl.
While you&rsquove got the knife in your hand, go ahead and chop up the bacon, too.
Make a nice layer of eggs, then a layer of bacon.
Hard boiled eggs + Bacon = TruLuv4Evr.
Here&rsquos a little trick I do: since I want the ingredients to really show on the outside of the bowl, I concentrate them around the perimeter, then fill in the center with more lettuce or spinach.
Marinated Spring Vegetable Salad
In this vibrant spring salad, carrots and scallions are thinly sliced into ribbons and marinated in quick pickle-like fashion, so they are infused with a bright, herb-flecked pucker. Tossed with blanched asparagus and peas, the vegetables come together for a colorful, fresh side that really pops.
Storage Notes: Leftover marinade can be refrigerated in an airtight container for up to 1 week. It’s great as a salad dressing or a marinade for a future dish. The salad can be refrigerated in an airtight container in the refrigerator for up to 2 days.
Using a vegetable peeler, cut the carrot into ribbons, pressing the carrot against a cutting board for leverage to get the widest ribbons possible. If the ribbons are very long, cut them into bite-size pieces, 2 to 3 inches long. (You should get about 1 cup.) Halve the scallions lengthwise, then cut them across into 1-inch long pieces. In a medium bowl, toss the carrot and scallions together. (The scallion pieces will separate naturally as you toss. You can coax them apart if you want, or allow some pieces to stay together.)
In a small bowl, whisk together the oil, vinegar, thyme, salt and pepper. Pour the marinade over the carrots and scallions and toss to coat. Cover and set aside at room temperature for 30 minutes, stirring occasionally.
Prepare a large bowl of ice water.
Fill a large, deep skillet about halfway with water and bring to a boil. Place the asparagus in the boiling water and cook until firm-tender but still bright green, 1 to 2 minutes, depending on the thickness. Using tongs, transfer the asparagus to the ice bath (keep the water in the skillet boiling) and chill completely, then transfer the asparagus to a cutting board and cut on the bias into 1-inch pieces. Transfer the asparagus to a medium bowl.
If using fresh peas, add them to the boiling water and cook until are firm-tender, 1 to 2 minutes, then drain and transfer to the ice bath. (Add more ice if it has melted.) Drain. Transfer the peas to the bowl with the asparagus.
Using a slotted spoon, transfer the carrots and scallions to the bowl with the asparagus and peas. Add 2 tablespoons of the marinade to the salad and toss to combine. Taste and season with additional salt, if needed garnish with thyme, if using, and serve.
Seasonal Spring Salad recipe
For National Salad Month, Jenny went to Basco Appliances in the Pearl District to check out one salad recipe from an expert in all things nutrition. Rania Batayneh, MPH, author of the One One One Diet, was there to give some guidance on salad preparation.
SEASONAL SPRING SALAD
This salad is colorful, rich in fiber, flavor, and nutrients. It is also plant powered, gluten-free, and vegan.
This salad includes 4 vegetables that are also in season:
· Asparagus- full of antioxidants and can help with bloating.
· Watermelon Radish- Besides being beautiful, they are an excellent source of vitamin C. They are also a good source of calcium. Studies have found that they can aid the body in lowering cholesterol and blood pressure.
· Snow Peas & Snap Peas- both are high in fiber and full of antioxidants. Sugar snap peas also provide potassium, which is known to reduce blood pressure.
· 6 cups of mixed greens (this is the base of your salad)
· 1 head of broccoli, chopped into florets
· 1 cup of asparagus spears chopped to desired size
· 1 cup of dried cranberries
· 1 large watermelon radish sliced (to decorate salad)
· 1/3 cup of chopped watermelon radish to top on the salad
· 1 large avocado, pitted and cut into cubes of desired size.
You can use a store-bought red wine vinaigrette or make your own. I am adding sumac spice to it. Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking. It complements the sweetness of the dressing. Dress salad to your own liking.
Combine and toss all ingredients except the avocado and chopped watermelon radish. Once tossed, top salad with avocado and chopped watermelon radish. You can decorate salad with any of the ingredients.
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33 Fresh, Colorful Spring Salads That'll Make It Easy to Eat Your Veggies
These bright, refreshing salads make the most of the season.
One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce (like lettuce, green beans, peas and radishes) than in one of these delicious spring salads. From healthy lunch ideas to the perfect side dish for ham (start planning your Easter dinner menu now!), these spring salad recipes will convince the whole family to eat their greens.
The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.
Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.
50 Simple Salads
Toss together one of these fresh and easy combos from Food Network Magazine for your next party.
Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad
Watermelon-Feta Salad, Jicama-Mango Slaw, Spanish and Orzo Salad
Though tossed salads are a great way to add a healthy touch to your lunch or dinner time, they often get a bad rap for being bland or boring. Not this time! Packed full of delicious mix-ins like grated carrots, juicy peaches, crumbly goat cheese and so much more, these 50 unique salad recipes make the perfect side for all your grilled mains this summer. Keep reading to find your favorite one or go ahead and make a new combo with every BBQ — either way you'll be screaming for the salad bowl!
1. Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain toss with lemon juice, olive oil, salt, red pepper flakes and parsley.
2. Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.
3. Tomato-Peach Salad: Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil season with sugar, salt and pepper.
4. Creole Green Beans: Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.
5. Herb Salad: Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce.
6. Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
7. Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.
8. Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice season with salt and pepper.
9. Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk with machine running, slowly add 1/4 cup olive oil. Toss with romaine top with Parmesan and croutons.
10. Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.
11. Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
12. Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots set aside 5 minutes. Top with fresh mint drizzle with olive oil and white wine vinegar.
13. Chickpea Tapas: Mix chickpeas, capers and green olives with chopped chorizo, celery, red onion, parsley and cilantro. Toss with olive oil, salt and pepper top with manchego.
14. Pasta Caprese: Mix chilled cooked fusilli, diced mozzarella, chopped tomatoes, basil, toasted pine nuts and minced garlic season with salt and pepper.
15. Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil toss with shredded grilled chicken, mesclun greens and diced mango.
16. Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil season with salt and pepper.
17. Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.
18. Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice top with pepper and ricotta.
19. Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices marinate 1 hour. Season with salt and pepper top with parsley.
20. Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice season with salt and pepper.
7 Spring Harvest Salads
1. Sicilian Slaw
Crisp cabbage and verdant fennel are paired with mint and tossed in an easy citrusy dressing for an alternative salad that's sure to satisfy.
2. Chopped Vegetable Salad
This salad is ideal for veggie lovers, as it's jam-packed with fresh asparagus spears, radishes, cucumber, tomatoes, carrots and avocado.
3. Roasted Beet Salad
Roasted red and golden baby beets provide bright color and lots of vitamins in this salad of spring greens, arugula and crumbed goat cheese.
4. Tomato and Cucumber Salad
Marinating is the key to this picnic-perfect recipe of tomatoes, cucumber and red onion that's punched up with fresh basil and dill.
5. Shrimp, Avocado & Grapefruit Salad
Use spring lettuces such as mesclun, arugula, Bibb or Boston for this hearty salad featuring an irresistible dressing of grapefruit and lemon juices, cilantro and honey.
6. Tarragon Green Salad with Mustard Dressing
Sugar snap peas, radishes and cucumber add a tasty crunch to this tangy mix of Boston lettuce, watercress and tarragon with Dijon mustard.
7. Italian Steak and Bread Salad
Red meat often gets overlooked in spring, but this salad shows how it can be done right, pairing grilled sirloin steak with tomatoes, baby spinach, onion and crumbled blue cheese.
As I mentioned above, the base ingredients in this salad are all incredibly flexible. So feel free to use whatever you love best or have on hand! You will just need some type of…
- Fresh greens: I tend to go with spring greens, baby arugula, or some sort of mixed greens for this salad. But any greens that you love best will work.
- English cucumber: We always keep a few English cucs in the refrigerator because they are easy to work with (you don’t have to mess with removing the seeds), they last for quite awhile in the crisper drawer (yay!), and they always taste so delicious with this salad! That said, feel free to use any type of cucumber that you prefer for this salad, or see other fresh veggie ideas below too.
- Red onion: If you’ve followed this blog for any amount of time, you know that I can never resist adding some thinly-sliced fresh red onions to my salads. But if you don’t love them as much as I do, feel free to leave them out (or use sliced shallots as a milder alternative instead). Or to take the edge off of the red onion flavor, you can also briefly rinse the sliced onions in water before adding them to the salad.
- Nuts/seeds: Feel free to add in whatever nuts or seeds that you love best to give this tossed salad some extra crunch and protein! We’re partial to salty pepitas, toasted pine nuts, or sunflower seeds in our house. But toasted almonds, walnuts, pecans, pistachios, or any other favorite nuts/seeds would be delicious options too.
- Everyday dressing: See below!
7 Mason Jar Salad Recipes That Will Make Your Coworkers Jealous
Because salads in a jar are way better than salads in a bowl.
Taking your lunch to work is an easy (and eco-friendly!) way to save money and enjoy a healthy midday meal that is sure to satisfy. These mason jar salad recipes are super simple to prepare, and will save you from toting around lots of Tupperware. Instead, fill a mason jar (most prefer the pint-sized ones) with all of your favorite ingredients for an excellent grab-and-go salad.
But how should you stack your salad ingredients for maximum freshness? It&rsquos best to add salad dressing to the bottom, then heartier ingredients (think roasted sweet potato, beans, chickpeas, or pasta), then crunchier veggies, protein, and cheese, and topping off with lettuce, if your recipe has leafy greens. This will ensure a barrier, keeping the dressing away from anything that may wilt, and will give your starchy elements a little extra time to soak up some flavor from the dressing. Then, all you have to do is shake, take of the lid, and eat for a money-saving meal that will make all of your coworkers a little jealous.
Wondering how long mason jar salads last? It&rsquos best to make your lunch in the morning before you head to work, but, if you know how to meal prep, the best way to make a super speedy salad is to prepare all of your ingredients over the weekend, making morning assembly so easy.
As a light accompaniment to fish or poultry or a omelet, you can’t go wrong with spring greens and radishes—especially when topped with one of the most classic (and tangy) dressing tastes around.
What’s your favorite way to the lighter, fresher fare of spring? Or do you have a recipe you’d like us to whip up (or remake Primal or Primal-keto style)? Let us know down below, and thanks for stopping in today.