Spring Chopped Salad Food

SPRING CHOPPED SALAD

Spring Chopped Salad image

Bring the taste of spring to your kitchen table with this Spring Chopped Salad recipe. Made with chopped radishes, carrots, mushrooms, a hint of lemon juice and more, this Spring Chopped Salad is the perfect recipe to kick off a new season.

Provided by My Food and Family

Categories Home

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

Ingredients

4 cups tightly packed chopped romaine lettuce
2 cups tightly packed chopped radicchio
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tbsp. water
2 Tbsp. KRAFT Mayo with Olive Oil
1 tsp. GREY POUPON Dijon Mustard
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup matchstick carrots
1/2 cup each sliced fresh mushrooms and radishes
2 green onions, sliced
2 hard-boiled eggs, chopped

Steps:

Toss romaine with radicchio in large bowl.
Whisk next 6 ingredients in medium bowl until blended.
Reserve half the dressing for later use. Add remaining dressing to salad; mix lightly.
Top salad with vegetables and eggs. Drizzle with reserved dressing just before serving.

Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOPPED SPRING SALAD

Chopped Spring Salad image

Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 10

Ingredients

10 ounces pearl onions, peeled
2 ears corn, husked
3 small, thin yellow squash, quartered lengthwise
3 small, thin zucchini, quartered lengthwise
Olive oil, for brushing
Salt and freshly ground pepper
2 baby Japanese or Kirby cucumbers, cut in half lengthwise and then into 1/4-inch-thick slices
1 Hass avocado, pitted, peeled, and cut into 1/2-inch dice
1 bunch watercress, stems trimmed
Shallot and Sherry-Wine Vinaigrette

Steps:

Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.
Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.
Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil; season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.
Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.
Add reserved corn, cucumbers, avocado, and watercress; gently toss. Pour the vinaigrette over the salad. Toss, and serve.

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