Scrumptious Spring Salads
Winter is finally over and we are jumping right into the Spring season! The warmer weather sets in and we all are looking for something fresh to eat and serve to our families! With more and more fresh produce starting to arrive at local farmer's markets and local grocery stores, try incorporating some of these in season produce items into your salads. Here are a few delicious and scrumptious Spring salads to enjoy this season.
Spring Salad
Ingredients:
- 12 slices bacon
- 2 heads fresh broccoli, florets only
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 1 cup seedless green grapes
- 1 cup seedless red grapes
- 1/2 cup raisins
- 1/2 cup blanched slivered almonds
- 1 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1/4 cup white sugar
Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
- Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Source: Allrecipes.com
Lemon Basil Shrimp Salad
Ingredients:
- 3 pounds unpeeled, cooked large shrimp
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup chopped fresh basil
- 16 cups salad greens
- 8 Parmesan Baskets (optional)
Ingredients for Fresh Lemon Vinaigrette:
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Ingredients for Lemon-Basil Marinade:
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 2 tablespoons grated lemon rind
- 1/4 cup fresh lemon juice
- 3 tablespoons sugar
- 2 tablespoons hot sauce
- 2 tablespoons Dijon mustard
- 2 garlic cloves, pressed
- 1/2 teaspoon salt
Directions:
- Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
- Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Source: Southernliving.com
Spinach and Strawberry Salad
Ingredients:
- 2 (6-ounce) packages fresh baby spinach
- 2 pints fresh strawberries, sliced
Ingredients for Sesame-Poppy Seed Dressing:
- 1 cup sugar
- 1/2 cup cider vinegar
- 1 tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1/4 cup sesame seeds, toasted
- 2 tablespoons poppy seeds
Directions for Dressing:
Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in seeds; chill 24 hours.
Directions for Salad:
Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Serve with remaining dressing and desired toppings (Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion).
Source: Southernliving.com
About the author: Ann Martin is a writer for Dinnerware Center, which offers an assortment of beautiful dinnerware sets, such as the Noritake Colorwave Graphite and the Noritake Colorwave Blue. Ann is a freelance writer for other wedding, home, and garden websites. When Ann is not writing, she enjoys reading and spending time with family.
Posted: Thursday 12th May 2011, 4:06 AM
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