Spring Vegetable Salad Recipes

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

SPRING VEGETABLE SALAD

Steps:

• Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

SKINNY SPRING VEGETABLE SALAD OVER FRESH GREENS

Steps:

• In a large skillet, cook zucchini, asparagus, green onions, and peas in hot oil over medium heat for 3 to 5 minutes or until asparagus is just crisp-tender, stirring occasionally. Transfer vegetables to a medium bowl; cover and chill for 2 to 24 hours.
• In a large bowl, toss together arugula and watercress. Stir salsa and vinegar into chilled vegetables; spoon over greens.

SHRIMP AND SPRING VEGETABLE SALAD

Steps:

• First, make the dressing so the flavors will meld. Pour the Sherry vinegar into a small bowl, add the lemon juice and zest, finely chopped shallots, honey, Dijon mustard, and chopped tarragon. If you don't have sherry vinegar, any wine-based vinegar will do (Champagne vinegar would be lovely too). Then, slowly drizzle in the olive oil while you whisk, so the dressing emulsifies. Season to taste with salt and pepper and set aside.
• Now, move onto the salad. I buy the shrimp pre-cooked, but you could steam or poach raw ones if you prefer and allow them to cool. You can also buy the bacon pre-cooked, but I prefer to cook about 4 slices of center-cut bacon, which has less fat and calories than regular bacon, but with all the flavor. Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (that's my plan!). Again, you can use turkey bacon for an even more health-conscious approach to the dish, just be sure it's cooked crisply. Once cooled, crumble it up.
• Rinse, spin and dry the romaine and radicchio well. I use a whole head of both, chopped and then torn into small pieces. Put the prepped greens into a salad bowl, add the torn herbs, and toss with most of the dressing, seasoning a bit with good sea salt and freshly ground pepper. Then, add the peas, shelled edamame, thinly sliced radishes, crumbled bacon, crumbled goat cheese, and halved cherry tomatoes. Toss salad lightly and dish up into individual serving bowls or plates. Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp.
• This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables, lean protein from the shrimp and edamame, and tons of fiber. Enjoy!
• One more thing: here's a note about the edamame and peas. You can often find cooked, shelled edamame (soybeans) in the produce section of higher end grocers. If not, don't sweat it. You can use frozen, thawed shelled edamame. It's the same with the peas. If fresh English peas are available, great, but if not, don't hesitate to use frozen peas, or pea shoots if you can find them. If asparagus is in season, throw that in too! Just blanch it for 2 minutes in salted, boiling water and then shock it in an ice bath.
• Enjoy this quick, fabulous springtime meal tonight!