Best Spring Salad Recipes

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GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD



Grilled Corn, Asparagus and Spring Onion Salad image

In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.

Provided by Pati Jinich

Categories     dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

5 ears fresh corn (preferably white corn), shucked and cleaned
1 bunch asparagus (about 8 ounces), woody ends removed, stalks peeled up to flower bud
1 bunch spring onions or 2 bunches large scallions (about 8 ounces total), trimmed
Vegetable oil
1/4 cup fresh squeezed lime juice (from about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Maggi sauce
1 tablespoon chile oil or hot sauce
1/2 teaspoon kosher or sea salt, plus more to taste
1 cup cherry tomatoes, halved

Steps:

  • Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
  • While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
  • Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.

SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE



Spring Apple and Fennel Salad with Dijon Vinaigrette image

Provided by Molly Yeh

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 13

2 Granny Smith apples, quartered and thinly sliced
2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked
8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces
One 4-ounce block Pecorino cheese, shaved
1/4 cup apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil

Steps:

  • For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
  • On a larger platter, layer the butter lettuce and top with the sliced veggies.
  • For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
  • Drizzle the vinaigrette over the salad and top with the Pecorino.

SPRING SALAD WITH FENNEL AND ORANGE



Spring Salad with Fennel and Orange image

The gorgeous colors of green, bright orange, purple, white, and red make this delicious salad so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with all of my guests!

Provided by Chef4Six

Categories     Salad     Green Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11

¼ cup white sugar
¼ cup red wine vinegar
salt and pepper to taste
1 tablespoon chopped fresh basil
3 tablespoons olive oil
1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
½ red onion, thinly sliced
½ cup slivered almonds
½ cup dried cranberries

Steps:

  • Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 19.7 g, Fat 8.7 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 18.9 mg, Sugar 13.9 g

SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING



Spring Salad with Blueberry Balsamic Dressing image

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Provided by Web Spinner

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

2 cups mixed spring greens
1 cup sliced strawberries
1 cup blueberries
½ cup crumbled blue cheese
½ cup toasted walnuts
¼ cup fresh blueberries
¼ cup balsamic vinegar
¼ cup olive oil
1 ½ teaspoons honey
1 ½ teaspoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
  • Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 17.8 g, Cholesterol 12.7 mg, Fat 28.3 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 5.9 g, Sodium 333.4 mg, Sugar 11.6 g

SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA



Spring Pasta Salad With Asparagus, Tomato and Mozzarella image

Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.

Provided by FLUFFSTER

Categories     Penne

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus, stems peeled if tough
salt
1 lb penne pasta
1/2 lb fresh mozzarella cheese, cut into small cubes
1 bunch scallion, about a dozen, sliced into thin rounds (or green onions)
2 dozen ripe cherry tomatoes, cut in half (to let them drain for about 20 minutes in a colander, to let them give up their juices)
1/2 cup extra virgin olive oil
1 lemon, juice and zest of
1/2 cup pine nuts, lightly toasted
1 cup fresh basil leaf, chopped (about a large handful)

Steps:

  • Put up a large pot of salted water for cooking the pasta and bring it to a boil.
  • Add the asparagus and blanch it until just tender, about 3 minutes.
  • Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
  • Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
  • In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
  • Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.

Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6

SPRING SALAD WITH FRUIT, FETA, AND PECANS



Spring Salad With Fruit, Feta, and Pecans image

We love this fresh and fruity salad. It's beautiful, colorful and so yummy. The strawberries and mandarin oranges are just sweet enough to mix with the savory feta cheese. The nuttiness of the pecans is a great addition. What really brings this all together is the homemade raspberry vinaigrette. It's the perfect balance of...

Provided by Angela (Grammy) Derby

Categories     Lettuce Salads

Time 10m

Number Of Ingredients 11

SALAD INGREDIENTS:
4 c spring mix greens, washed and rinsed well
1 can(s) mandarin oranges, drained, 4 oz.
6 medium strawberries, washed and sliced
1/3 c crumbled Feta cheese
1/4 c chopped pecans
RASPBERRY VINAIGRETTE
6 tsp raspberry preserves
1 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
juice of 1/2 lemon

Steps:

  • 1. Raspberry Vinaigrette: Blend all ingredients together well, (a small whisk works great). Drizzle over salad just before serving.
  • 2. Wash and dry the greens well, then just before serving, plate each individual salad bowl with the greens.
  • 3. Divide the oranges, strawberries, feta cheese and chopped pecans onto each plate for a beautiful presentation. (The pecans can be toasted for a nuttier flavor, if desired.)
  • 4. Lightly drizzle with the vinaigrette just before serving, and put the rest of it on the table in case anyone wants more with their salad.

SPRING STRAWBERRY SALAD WITH CHICKEN



Spring Strawberry Salad with Chicken image

This is a great recipe as both an entree and a side dish.....with or without the chicken.

Provided by MISSKITTYBOO

Categories     Salad     Green Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

2 large boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing
1 bunch fresh spinach, rinsed and dried
1 pint strawberries, sliced
4 ounces crumbled goat cheese
1 (5 ounce) package candied pecans (such as Emerald® Pecan Pie Glazed Pecans)
2 tablespoons olive oil
2 tablespoons balsamic vinaigrette salad dressing

Steps:

  • Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
  • Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 12.5 g, Cholesterol 45.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 23.5 g, SaturatedFat 5.5 g, Sodium 313.1 mg, Sugar 5.6 g

SPRING STRAWBERRY SPINACH SALAD



Spring Strawberry Spinach Salad image

This fresh strawberry and spinach salad is tossed with a sweet poppy seed dressing.

Provided by Mona

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 bunch spinach, rinsed
10 large strawberries, sliced
½ cup white sugar
1 teaspoon salt
⅓ cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Steps:

  • In a large bowl, mix the spinach and strawberries.
  • In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 32 g, Fat 55.9 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 8.7 g, Sodium 651.5 mg, Sugar 27.8 g

SPRING VEGETABLE RICE SALAD (INSALATA DI RISO)



Spring Vegetable Rice Salad (Insalata di Riso) image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

1 cup Arborio rice
1/2 pound medium asparagus
1 cup shelled English peas, from about 1 pound fresh peas
2 pounds fresh fava beans
2 tablespoons plus 2 teaspoons lemon juice
Sea salt, preferably gray salt, and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced basil leaves
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon grated lemon zest
1/2 cup small diced boiled ham
1/4 cup freshly grated Pecorino Romano

Steps:

  • Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
  • Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
  • Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
  • Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
  • In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.

SPRING ASPARAGUS SALAD



Spring Asparagus Salad image

This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!

Provided by Seattle Dad

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon Dijon mustard
2 tablespoons peanut oil
1 tablespoon sesame oil
1 ½ pounds fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon sesame seeds

Steps:

  • Whisk together the rice vinegar, red wine vinegar, soy sauce, sugar, and mustard. Drizzle in the peanut oil and sesame oil while whisking vigorously to emulsify. Set aside.
  • Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook 3 to 5 minutes until just tender, but still mostly firm. Remove and rinse under cold water to stop from cooking any further.
  • Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Toss until evenly coated. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 5.8 g, Fat 7.6 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 73.1 mg, Sugar 2.8 g

KAREN'S SPRING MIX SALAD



Karen's Spring Mix Salad image

This is a delicious and easy salad that my mother-in-law makes.

Provided by Michelle

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 11

1 (10 ounce) package mixed salad greens
1 ripe avocado - peeled, pitted and chopped
1 ripe tomato, chopped
1 (6 ounce) can black olives, drained
6 Greek pepperoncini peppers
¼ cup olive oil
2 teaspoons white vinegar
2 teaspoons garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces grated Parmesan cheese

Steps:

  • In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
  • In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 9.2 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 4.9 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 1448 mg, Sugar 1.2 g

SPRING ASPARAGUS, HAM AND POTATO SALAD - HONEY MUSTARD DRESSING



Spring Asparagus, Ham and Potato Salad - Honey Mustard Dressing image

A light, fresh and very tasty potato salad, which is more of a meal than a side dish! I made this up when I had a few spears of fresh asparagus left, some boiled potatoes and some honey roast ham in the fridge! This recipe/idea is for two people - but it can be increased with ease, hence my listing of the ingredients in numbers, rather than in ounces or grammes! The dressing can be made ahead......and, hopefully it will be warm enough to sit outside and soak up the spring or early summer sun......c'est Parfait!

Provided by French Tart

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 18

1 tablespoon honey
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard or 1 teaspoon mustard, of your choice
salt
black pepper
3 large boiled potatoes, peeled and cut into 1-inch cubes
8 -10 asparagus cooked asparagus spears, cut into 3-inch lengths
4 slices of cooked honey roast ham, cut into strips
1/2 red onion, peeled and very finely chopped
8 cornichons, sliced (optional)
salt
black pepper
chopped fresh chives or chopped fresh chervil
cooked fresh broad bean (optional)
grilled and crumbled crispy bacon (optional)
fresh peas, in their pods (optional)
stuffed green olive (optional)

Steps:

  • Make up the dressing by putting all the dressing ingredients into a jar and shaking it well. The dressing can be made up well in advance.
  • Choose two attractive plates or bowls and start to assemble the salad.
  • Place the potatoes on the plate/bowl first and then arrange the strips of ham & asparagus spears over the top - gently mix through to "just" mingle the ingredients together.
  • Next, scatter the minced/finely diced red onion over and then the sliced cornichons - if you are using them.
  • Pour over the honey & mustard dressing - giving the salad a liberal dousing!
  • Season and scatter the chopped chives and/or the chopped chervil over the top.
  • Serve with crusty bread & a glass of crisp, chilled white Chablis or Chardonnay!
  • Optional ideas:.
  • You could also add peas, broad beans, olives or crispy bacon!

Nutrition Facts : Calories 675.1, Fat 22.9, SaturatedFat 5, Cholesterol 29.4, Sodium 583.3, Carbohydrate 104.9, Fiber 9.8, Sugar 14.5, Protein 16.4

SPRING RASPBERRY SALAD



Spring Raspberry Salad image

Toss together fresh greens, raspberries, crumbled goat cheese, chopped dates and candied walnuts to create a light and flavorful side salad.

Provided by Cheri Liefeld

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1/4 cup chopped walnuts
2 tablespoons sugar
1 bag (5 oz) torn mixed salad greens
2 containers (6 oz each) fresh raspberries (2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1/2 cup chopped dates
1/3 cup balsamic vinaigrette dressing
2 oz goat cheese, crumbled

Steps:

  • In 8-inch nonstick skillet cook walnuts and sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and walnuts are coated; cool and break apart.
  • In large bowl, combine salad greens, raspberries, onion and dates. Just before serving, pour dressing over salad; toss gently to coat. Top with cheese and walnuts.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g

HAM, GARDEN VEGETABLE AND SPRING MIX SALAD WITH SWISS CHEESE



Ham, Garden Vegetable and Spring Mix Salad with Swiss Cheese image

Fresh, crisp salad greens and tossed with slices of ham and Swiss cheese, asparagus, mushrooms, and thin onion rings in a creamy Dijon dressing.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 15m

Yield 3

Number Of Ingredients 15

1 (8 ounce) package DOLE® Extra Veggie™ with Garden Vegetables
4 ounces roasted ham or turkey slices, cut into thin strips
2 slices Swiss cheese, cut into thin strips
1 pound DOLE® Asparagus, cooked, cut into 2-inch pieces
4 medium DOLE White or Brown Mushrooms, sliced
⅓ cup thinly sliced DOLE Red Onion
salt and ground black pepper to taste
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, minced
1 teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon black pepper
¼ cup canola oil
1 tablespoon mayonnaise

Steps:

  • Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste.
  • *Creamy Dijon Dressing: Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 14.2 g, Cholesterol 40 mg, Fat 34.6 g, Fiber 5 g, Protein 17.2 g, SaturatedFat 7.8 g, Sodium 1033.4 mg, Sugar 6.9 g

GREEK CHICKEN, GARDEN VEGETABLE AND SPRING MIX SALAD



Greek Chicken, Garden Vegetable and Spring Mix Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 pound boneless, skinless chicken breast halves
Olive oil
Salt and ground black pepper, to taste
1 pkg. (8 oz.) DOLE® Extra Veggie™ with Garden Vegetables
1 cup canned garbanzo beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup whole ripe pitted olives
1/2 cup thinly sliced DOLE Red Onion
Greek Vinaigrette, recipe follows
1/4 to 1/3 cup crumbled feta cheese
Greek Vinaigrette:
1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons grated lemon peel
1 teaspoon dried oregano crushed

Steps:

  • Preheat oven to 375 degrees F.
  • Brush chicken breasts with oil; season with salt and pepper, to taste. Place chicken in 2-quart shallow baking dish; bake 25 to 30 minutes or until no longer pink in center (165 degrees F.). Cool chicken enough to handle; slice into thin strips.
  • Combine salad blend, vegetables from pouch, garbanzo beans, cherry tomatoes, olives and red onion in large bowl. Toss with Greek Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with sliced chicken. Sprinkle with feta cheese.
  • Greek Vinaigrette:
  • Whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 teaspoons grated lemon peel, 1 teaspoon dried oregano crushed, salt and black pepper, to taste until well blended. Makes about 1 cup.

SPRING RADISH SALAD



Spring Radish Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

Steps:

  • For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
  • In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  • For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.

SPRING RICE SALAD WITH LEMON-DILL DRESSING



Spring Rice Salad With Lemon-dill Dressing image

Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.

Provided by Kumquat the Cats fr

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup basmati rice or 1 cup long grain rice
2 cups vegetable stock
1/2 lb green beans, trimmed and cut into 1 inch pieces
1/2 lb sugar snap pea, trimmed
1/2 lb asparagus, trimmed and cut into 1 inch pieces
3 -4 tablespoons fresh lemon juice
1 -2 tablespoon extra virgin olive oil
3 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper, to taste
lemon wedge (optional)
fresh dill sprig (optional)

Steps:

  • Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
  • Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
  • Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
  • In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
  • Add rice and vegetables and toss.
  • Garnish with dill sprigs and lemon wedges if desired.

Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2

SPRING PEA & RADISH SALAD



Spring Pea & Radish Salad image

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. -Jolene Martinelli, Derry, New Hampshire

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 pound fresh wax or green beans
1/2 pound fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced
2 tablespoons honey
1 teaspoon dried tarragon
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain., Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS



SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS image

Yield 4

Number Of Ingredients 13

1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
3 tablespoons extra-virgin olive oil
2 teaspoons minced shallots
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups shredded roasted skinless, boneless chicken breast halves
8 ounces uncooked fusilli pasta
1 1/2 cups (1 1/2-inch) pieces asparagus $
1 cup fresh or frozen, thawed green peas
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) $

Steps:

  • 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

CHILLED SPRING PEA SOUP WITH CRAB SALAD, CREME FRAICHE, AND MINT



Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint image

Provided by Michael Symon : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Kosher salt
1/2 cup sliced shallots
1/4 cup sliced garlic
1 tablespoon toasted coriander seeds
Freshly cracked black pepper
1 Fresno chile, sliced, seeds and stem included
4 cups shelled English peas
3 to 4 cups creme fraiche, cold
1 small bunch mint, leaves picked
2 cups Jonah crabmeat, picked through for shells
1/4 cup torn mint leaves
Salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling
1/4 cup sliced scallions
2 limes, zested and juiced
2 pickled Fresno chiles, minced, recipe follows
8 snow peas, julienned
2 pounds Fresno chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

  • For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds.
  • Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled.
  • Taste for seasoning.
  • For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed.
  • Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas.
  • Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid.
  • Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.
  • Yield: about 2 quarts

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