Late spring is such a fickle time weather-wise. One day it’s sunny, in the 70s, and you can just taste summer. Then—BAM! The next day, it’s cold, windy, and rainy, and you wonder why you put away your winter coat.
The following salad recipes are ideal for late spring/early summer. They feature seasonal ingredients and are hearty enough to fill you up, even when Mother Nature can’t seem to deliver two warm days in a row.
MEDITERRANEAN SALAD
Ingredients:
1/2 cup olive oil
1 tablespoon fresh lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1 head lettuce, torn into bite size pieces
3 large plum tomatoes, seeded and coarsely chopped
1 English cucumber, peeled and coarsely chopped
1 medium red onion, cut into thin rings
1 small green pepper, cut into thin rings
3/4 cup kalamata olives
3/4 cup crumbled feta cheese
Directions:
Whisk together dressing ingredients until blended. Season to taste.
Combine all salad ingredients, except cheese, in large bowl. Toss with dressing.
Sprinkle cheese over salad and serve.
SIMPLE SALMON SALAD
Ingredients for Salad:
2 (5-ounce) salmon fillets, grilled
1 1/2 cups baby spinach leaves
1 mango, peeled and sliced
1/4 cup sliced red onion
1/2 sliced yellow pepper
1/4 cup raspberries
1/4 cup pistachios
1/8 cup crumbled goat cheese
Ingredients for Dressing:
1/4 cup fresh basil
1/8 cup raspberry vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed
3/4 cup olive oil
1 teaspoon sugar
3 drops lemon juice
Salt and pepper to taste
Directions:
Mix together all dressing ingredients.
Toss the greens with the dressing and place into 2 bowls, decorate the greens with the mango, yellow pepper, raspberries and pistachios.
Top salads with salmon fillets and goat cheese.
SMOKED SALMON SALAD
Ingredients:
3 ounces smoked salmon
5 spears asparagus, grilled
3 artichoke hearts
1 hard-boiled egg, sliced in quarters
3 cups spring greens
Ingredients for Dressing:
1/3 cup olive oil
1 tablespoon cider vinegar
2 tablespoons apple cider
1 tablespoon honey
2 tablespoons whole-grain mustard
1 tablespoon minced shallots
1/2 teaspoon black pepper
Directions:
Mix together all salad dressing ingredients.
Toss dressing with salad greens.
Top grens with salmon, asparagus, artichokes and hard-boiled egg.
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