Simple Spring Green Salad Recipes

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SIMPLE SPRING GREEN SALAD



Simple Spring Green Salad image

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

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

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

SPRING GREEN SALAD



Spring Green Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

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

SIMPLE GREEN SALAD



Simple Green Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

SPRING GREEN SALAD



Spring Green Salad image

Categories     Salad     Leafy Green     Side     No-Cook     Low Carb     Vegetarian     Quick & Easy     Cucumber     Spring     Dill     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

1/2 cup plus 1 tablespoon olive oil
6 tablespoons fresh lemon juice
2 garlic cloves, pressed
16 cups torn romaine lettuce (about 1 large head)
1 English hothouse cucumber, cut into 2 1/2x1/4x1/4-inch strips
4 green onions, thinly sliced
1/4 cup minced fresh dill

Steps:

  • Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
  • Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

SPRING GREEN SALAD



Spring Green Salad image

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

1/2 pound sugar snap peas, trimmed, strings removed
5 ounces (6 cups) mixed salad greens
5 scallions, thinly sliced diagonally
2 small zucchini, thinly sliced into ribbons with a vegetable peeler
1/3 cup fresh basil, large leaves torn
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon honey
Coarse salt
1/4 teaspoon freshly ground pepper

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.

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