Sydney Rea - Apr 10, 2019

7 Spring Salads To Brighten Your Day

As temperatures start to rise, my appetite suppresses. I no longer crave those hearty soups or roasted root vegetables that got me through the winter months. Warmer weather puts me in the mood for spritzy drinks (with colorful straws, maybe an umbrella) and crisp, refreshing salads. But salads can get monotonous, as we all know. The key to keeping it exciting is the dressing - using good ingredients like a high-quality extra virgin olive oil and a great Balsamic vinegar.

I've compiled 7 of my favorite, somewhat non-traditional, salad recipes that will excite your taste buds and fill you up; these recipes honestly make you forget you're eating a "salad" at all! 

Watermelon, Feta & Herb Salad

20180608-_MG_8861

Watermelon, Feta & Herb Salad
Serves 4

Ingredients


Directions

Gently toss all ingredients in a large bowl. Serve on chilled plates.

 

Mediterranean Quinoa Salad

Recipe Booklet-073

Mediterranean Quinoa Salad
Serves 6-8

Ingredients

  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups water
  • 1 cup baby arugula
  • 1 large cucumber, seeded and finely-diced
  • 1 cup cherry tomatoes, quartered
  • 1 15oz can chickpeas
  • 1/3 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1/3 cup fresh parsley, finely chopped

For the Dressing:

Directions

For the Salad:

Cook quinoa in a medium saucepan with 2 cups water, and cook according to package instructions until al dente.  Remove from heat, and drain off any extra water. Let quinoa cool for at least 10 minutes.

Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.  Toss until combined.

For the Dressing:

Whisk all ingredients together. Evenly distribute over salad, toss and serve. 

 Want more delicious recipes? Here are 10 Easy Appetizer Recipes to make at home!

Butter Bean & Boston Bibb Salad with Fig Vinaigrette

20180302-D7K_5371

Butter Bean & Boston Bibb Salad with Fig Vinaigrette
Serves 4

Ingredients

Directions

Place the torn lettuce into a large bowl. Add the beans, red onion and almonds to the salad bowl. Cut the avocado in half and remove the pit and dice into 1/2 inch cubes and add to the salad bowl.

In a small bowl whisk the olive oil, the Balsamic vinegar and mustard together and add salt and pepper to taste. Toss gently with the dressing until everything is evenly combined.

 

Caprese Salad

20180622-_MG_9418

Caprese Salad
Serves 4

Ingredients

Directions

Slice tomatoes and fresh mozzarella. Arrange the caprese by alternating tomatoes and mozzarella slices. Finish with a drizzle of extra virgin olive oil and Balsamic vinegar.

Garnish with basil chiffonade and sprinkle with sea salt and freshly ground pepper.

 

Italian Potato Salad

20180608-_MG_8983

Italian Potato Salad
Serves 4

Ingredients

Directions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain and let cool. As soon as you can handle them, cut in 1/2 and place in a medium bowl.

In a small bowl, combine the vinegar, mustard, and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the chopped herbs, salt and pepper and toss. Sprinkle with Paprika. Serve warm or chilled.

 

Tuscan Steak Salad

20180820-_MG_9711

Tuscan Steak Salad
Serves 4

Ingredients

  • 1 lb. boneless beef sirloin steak, cut 1 inch thick
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups torn romaine lettuce
  • 2 cups chopped radicchio lettuce
  • 1 small cucumber, sliced
  • 1/2 small red onion, thinly sliced and separated into rings
  • 1 cup halved cherry or grape tomatoes
  • 1/2 cup canned cannellini beans, rinsed and drained
  • 1/2 cup crumbled Gorgonzola
  • Lemon Vinaigrette (see below)
  • Fresh flat-leaf parsley

Directions

Preheat broiler. Trim fat from steak. Season generously with salt and pepper. In a broiler pan, broil 3 to 4 inches from the heat until desired doneness, turning once. Allow 15 to 17 minutes for medium-rare (135°F) or 20 to 22 minutes for medium (140°F). Let the meat rest for 10 to 15 minutes before slicing. Thinly slice the meat.

Assemble the salad by dividing the lettuce among four dinner plates. Evenly top with, cucumber slices, red onion, tomatoes, cannellini beans, and cheese. Lay sliced meat across each salad and drizzle with Lemon Vinaigrette. Garnish with parsley.

For the Lemon Vinaigrette: In a screw top jar, combine 1/2 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil, 1/2 teaspoon Dijon mustard, 3 tablespoons lemon juice and 2 cloves garlic, minced. Cover and shake well. Season to taste with kosher salt and freshly ground black pepper. Makes about 1/2 cup.

 

Simple Italian Tossed Salad

D7K_8197

Simple Italian Tossed Salad
Serves 4

Ingredients

For the Italian Vinaigrette:

Directions

Toss Italian Vinaigrette with 4 cups of baby arugula, or your choice of greens. Enjoy! 

 

What's YOUR favorite spring salad to make?
Let us know in the comments below!

10 Easy Appetizer Recipes