Spring Green Salad Food
SPRING GREEN SALAD
Enjoy this salad -- with or without our Soy-Glazed Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
- Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.
SPRING GREEN SALAD
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.
Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams
SPRING SALAD WITH FRUIT, FETA, AND PECANS
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
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 GREEN SALAD
Make and share this Spring Green Salad recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss all of the ingredients together, dressing amount to your taste.
- Top with fresh ground lemon pepper.
Nutrition Facts : Calories 101, Fat 6.5, SaturatedFat 4.4, Cholesterol 16.8, Sodium 127.9, Carbohydrate 6.2, Fiber 0.8, Sugar 4.9, Protein 5.2
SIMPLE SPRING GREEN SALAD
Provided by Melissa Roberts
Categories Salad Appetizer Passover Vegetarian Quick & Easy Spring Healthy Kosher Vegan Kosher for Passover Potluck Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
- What to drink:
- Yarden Galilee Cabernet Sauvignon
More about "spring green salad food"
18 BRIGHT AND DELICIOUS SPRING SALADS - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 7 mins
- Hearty Chopped Salad. Chopped salads are all the rage, and for good reason. Dicing up the components into similar-sized pieces results in more effective distribution than a traditional tossed salad.
- Creamy Garden Potato Salad. Just because it's a salad, doesn't mean it has to be lettuce-based. Replace the frozen vegetables with fresh ones in this classic potato salad that's packed with veggies and accented with hard-boiled eggs.
- Classic Spinach Salad. Spinach salad may have had its moment in the 90s, but this delicious, iron-rich leafy green dish never left our rotation. Baby spinach will be everywhere once the weather warms up, so grab a bag and toss this easy salad together.
- Green Pea Salad with Creamy Dressing. Showcase the fresh flavor and snappy texture of fresh spring peas with this Southern-style green pea salad. A combination of green, red, and yellow bell peppers add color and sweetness, while red onion adds a zing to contrast with the creamy dressing.
- Rice Salad with Lemon Dressing. You might not think of rice when you think of salad, so let this colorful vegetable dish change your mind. It's packed with spring veggies, like spinach, green onions, carrots, tomatoes, red bell peppers, parsley, and summer squash, all brightened up with a lemon-spiked dressing.
- Glazed Salmon Salad. Quickly caramelized salmon fillets are an ideal addition to this glazed salmon salad recipe. It's an easy recipe that will have dinner on the table in 30 minutes.
- Shaved Asparagus and Arugula Salad. We can't get enough asparagus in the spring, and this delicious asparagus salad is one of the reasons. Shaves or thinly slice these tender seasonal spears, and toss with peppery arugula and protein-packed edamame.
- Fattoush Salad with Tomato and Asparagus. Fattoush is the Middle Eastern answer to panzanella, or bread salad, using pita instead of crusty bread. This extra-crunchy salad is definitely not low-carb, but it is a great way to enjoy fresh spring asparagus and tomatoes in a new presentation.
- Spring Greens and Beans. Combine your favorite spring greens, crisp green beans, and freshly grated ginger in this zippy salad that makes an excellent side dish for simple grilled meat or fish.
- Quinoa, Tuna, and Chickpea Salad. Grain salads are popular right now for a reason: they're delicious, pack in the protein, and make a nice change from leafy greens while still being healthy, hearty, and tasty.
SPRING GREEN SALAD RECIPE - REAL SIMPLE
From realsimple.com
5/5 (3)Total Time 15 minsServings 4
- Process yogurt, lemon juice, 1 tablespoon water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons mint in a blender until smooth. Add more water, 1 tablespoon at a time, until just pourable.
- Chop remaining avocado and place in a large bowl. Add romaine, cucumber, snap peas, and edamame. Toss with half the dressing. Top with pistachios and remaining ¼ cup chives and 2 tablespoons mint. Serve remaining dressing on the side.
FAVORITE GREEN SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (83)Calories 260 per servingCategory Salad
- Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
- Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
- Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
- Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!
SPRING GREENS AND FETA SALAD RECIPE - UNCLE JERRY'S …
From unclejerryskitchen.com
Servings 1Total Time 5 minsEstimated Reading Time 2 mins
- In a medium bowl, add white wine vinegar, mustard and honey. Whisk to combine. While still whisking rapidly, drizzle in olive oil until desired consistency is achieved. Taste and add salt and pepper to your liking.
- Place a small amount of dressing in a larger bowl, add greens and toss. If too wet, add a bit more of the greens and toss again. Each leaf should be “just coated”. If too dry, add dressing by tablespoons and toss again.
CHOPPED SPRING GREEN SALAD RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6-8Estimated Reading Time 1 minAuthor Emma KnowlesTotal Time 13 mins
- For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
- Blanch sugarsnap peas and beans until bright green and just tender, adding the frozen peas in the last minute of cooking (1-2 minutes; see cook's notes p192). Drain, refresh in iced water, then drain well and toss in a bowl with cucumber and lettuce. Store in an airtight container until required.
33 FRESH, SPRING SALADS WITH SEASONAL PRODUCE | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2014-04-28
- Strawberry-Rhubarb Salad with Mint and Hazelnuts. Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
- Romaine and Sugar Snap Peas with Pecan Dressing. Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
- Sugar Snap Salad. Simple, classic, fresh: We love everything about this snap pea and radish salad. View Recipe.
- Raw Artichoke, Celery, and Parmesan Salad. Never had raw artichokes before? Try them here, with crisp celery and salty Parmesan cheese. View Recipe.
- Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers. This light, bright take on a classic Niçoise salad will have you dreaming of France.
- Snap Pea Salad with Burrata. Sweet peas and creamy, dreamy burrata? Sign us up! View Recipe.
- Spring Greens with Quick-Pickled Vegetables. Go beyond raw with quick-pickled veggies. View Recipe.
SPRING GREEN SALAD WITH ASPARAGUS RECIPE BY SYJIL ASHRAF
From thedailymeal.com
4.5/5 (2)Total Time 14 minsCuisine AmericanCalories 240 per serving
31 RECIPES FOR SPRING GREENS | EPICURIOUS
From epicurious.com
Estimated Reading Time 4 minsPublished 2015-04-01
- Spring Salad with Crispy Chicken and Bacony Croutons. This hearty dinner salad is the perfect amount for two, but most importantly it includes bacon-infused croutons.
- Green Goddess Cobb Salad. The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.
- Pea and Prosciutto Salad. Add zing to an elegant salad of snap peas, sweet peas, and prosciutto with a touch of fresh horseradish. Get This Recipe.
- Spring Greens with Quick-Pickled Vegetables. Quick-pickled beets add just a little bit of sweetness and color to an already nutritious salad. Get This Recipe.
- Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad. Pot pie doesn't have to feel heavy—this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce.
- Chicken Caesar Salad with Crispy Kale. Forget croutons: crispy kale adds all the satisfying crunch you need to Caesar salad. Get This Recipe.
- Chicory and Asian Pear Salad with Membrillo Vinaigrette. Membrillo—a jelly-like fruit paste found at the cheese counter—lends subtle sweetness to the dressing of this bitter, sweet, and picnic-ready salad.
- Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes. Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon, feta, sweet tender salmon, and spring vegetables like asparagus and escarole.
- Classic Spinach-Artichoke Dip With Mozzarella and Parmesan. Two kinds of melty cheese make this dip extra luxe. Get This Recipe.
- Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad. This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill.
SPRING GREEN SALAD - PHOEBE'S PURE FOOD
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Estimated Reading Time 1 min
SPRING GREEN SALAD WITH HARD-BOILED EGGS RECIPE | …
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Category Healthy Salad RecipesCalories 474 per servingTotal Time 10 mins
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5/5 (7)Total Time 15 minsCategory Salads, Side DishesCalories 100 per serving
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SUPER EASY SPRING GREEN SALAD (VEGAN, GF) - TANIA
From fitfoodienutter.com
5/5 (6)Category Lunch, Side DishCuisine BritishTotal Time 25 mins
- Combine water and quinoa in a saucepan and bring to a boil. When it starts boiling, add ground turmeric, season with salt and pepper, cover with a lid and simmer on a medium heat for 10-15 mins until all the water is absorbed. When cooked, fluff it up with a fork and let it cool down a little.
- Whilst the quinoa is cooking, heat up the olive oil in a grill pan. When the pan is really hot, add the asparagus, season with salt and pepper and cook on high heat for 3-5mins until the asparagus is tender yet still a little crunchy. Set aside.
- In a big mixing bowl, combine fresh peas, sweetcorn, cucumber, spinach leaves, pine nuts, mint leaves, spring onions, avocado, grilled asparagus and slightly cooled quinoa. Squeeze the lemon juice and mix well.
- To make a dressing, combine the ingredients in a jar and whisk well. Pour over the salad just before serving.
BEST SPRING SALAD RECIPE - HOW TO MAKE SPRING GREEN SALAD ...
From goodhousekeeping.com
Servings 8Total Time 20 minsEstimated Reading Time 2 mins
GREEN SPRING SALAD - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (2)Category Salads And Soups, Small PlatesCuisine FusionCalories 271 per serving
- Place the first five dressing ingredients in a small blender and process until emulsified and everything is blitzed well. Taste and season with the salt, pepper and sugar, adjusting the seasoning to your preference.
- Toast almonds on a dry frying pan, moving them around the pan from time to time so that they don't burn. Chop roughly and set aside.
- Boil or steam the peas. Plunge them in ice cold water straight after draining so that they retain their vibrant colour.
SPRING GREEN SALAD RECIPE WITH HONEY DIJON DRESSING | HOT ...
From hotpankitchen.com
Cuisine AmericanTotal Time 25 minsCategory SaladCalories 143 per serving
- Measure out the dressing ingredients with measuring spoons and pour them into a small- or medium-sized bowl, beating them together swiftly with a whisk until well combined. Alternatively, you could pour all the ingredients into a small mason jar, seal it, and shake to combine. Once done, set aside.
- If the pistachios aren’t already shelled, do that first as it will take the most time. To do so, simply pry apart the shell with your fingers. Otherwise, move on to cooking the asparagus.
- In a large pot, pour in about an inch of water and place a steamer basket into the pot but above the water. Place the pot over medium heat to bring to a boil. Once boiling, turn down the heat to medium-low to maintain a simmer.
- While you wait for the water to boil, prep the asparagus. Wash the asparagus, then using a large sharp knife and cutting board, cut off between 1.5 to 2 inches of the thicker, woody end of the asparagus. Then cut them into roughly 1 inch pieces.
BRIGHT SPRING SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (24)Servings 4Cuisine AmericanCategory Salad
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
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