Spring Greens With Berries Food
MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS
Steps:
- Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
- Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
- Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING
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
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
BLUEBERRY WALNUT SALAD
An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
Provided by MARASADIE
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17.6 g, Cholesterol 9.3 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 420.1 mg, Sugar 13.4 g
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- 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.
- Peppery, Creamy Greens With Eggs. For this luxurious brunch dish, choose greens with robust flavor, like mustard greens, wild arugula, peppery watercress, or, best of all, a mixture of all three.
- 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.
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- Stinging Nettles (Urtica dioica ) Stinging nettles may not be everyone’s favourite plants, but they are one of my very favourite forage foods. Everyone can recognise them, and they are pretty ubiquitous, so they are a great place to begin if you are new to foraging.
- Dandelions (Taraxacum) Dandelions are another foraging favourite. These too are an easy plant for beginners to forage. They are widespread and easily recognisable.
- Wild Garlic/ Wild Leeks/ Ramps/ Ramsons (Allium ursinum/ Allium tricoccum) Ramps is a name used to refer to several different plants. In Europe, ramps is another name for wild garlic, Allium ursinum, or bear garlic.
- Garlic Mustard (Alliaria petiolata) Garlic mustard is a native in Europe, but is an invasive species in the US – all the more reason to get foraging.
- Ground Elder (Aegopodium podagraria) This plant, ground elder, is another non-native invader in parts of the US, and can be an annoying weed wherever it grows.
- Chickweed (Stellaria media) Along with young nettles and wild garlic, this is one of the first wild edible to harvest come spring. Chickweed is another wild edible or edible weed that takes its name from the fact that it is loved by hens.
- Fat Hen/ Lamb’s Quarters (Chenopodium album) Chenopodium album goes by many names. It is known as fat hen, lamb’s quarters, and a number of other regional names.
- Plantain (Plantago major/ Plantago lanceolata) Plantain (not to be confused with the tropical fruit) is a common garden weed and wild plant. The leaves from both broad leaf plantain (Plantago major) and ribwort plantain (Plantago lanceolata) can both be used in a range of ways throughout the year.
- Purple Dead Nettle (Lamium Purpureum) Purple dead nettle, also known as red dead nettle, is another common weed that you can harvest at this time of the year.
- Henbit (Lamium amplexicaule) As mentioned above, henbit is sometimes confused with purple dead nettle (and the two plants are closely related). Both are members of the mint family.
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