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3 Salad Recipes for Spring Eats

Posted By on February 24th, 2014 in Vitaminfix Think – Issue 76

Salads area a delicious addition to any meal.

And with the warm Spring season approaching you’ll definitely want to try these fresh salads, loaded with flavor and more than just a few of your favorite veggies.

Spring Salad Recipe #1 – Watermelon, Heirloom Tomato and Feta Salad

Add color and spring time flavor to your meal with this fresh-tasting salad. With a mix of fresh mint, sweet basil, parsley and chives this gorgeous watermelon salad pops!

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped mixed fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 4 heirloom tomatoes, cut into chunks
  • 1 cup (1-inch) cubed red seedless watermelon
  • 1 cup (1-inch) cubed seeded yellow watermelon
  • 1/4 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese

Directions:

Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently.

Spring Salad Recipe #2 – Roasted Rhubarb Salad

Ready in minutes, this mixed green salad also offers a sweet taste from raising, along with a healthy dose of essential fats, and the refreshing flavor of goat cheese.

Ingredients:

  • 2 cups 1/2-inch pieces fresh rhubarb
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups mixed baby greens
  • 1/2 cup crumbled goat cheese or feta
  • 1/4 cup chopped walnuts, toasted (see Tip)
  • 1/4 cup golden raisins

Directions:

Preheat oven to 450°F. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins. 

Spring Salad Recipe #3 – Avocado and mango Salad with Passion Fruit Vinaigrette

Warm flavors come together with the rich taste of avocado in this springtime salad. Make this your appetizer, or a side salad or the main course.

Ingredients:

  • 3 tablespoons frozen passion fruit juice concentrate, thawed
  • 3 tablespoons minced shallot
  • 4 teaspoons Sherry wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole coriander seeds, coarsely cracked
  • 3 tablespoons olive oil
  • 8 cups herb salad mix (about 4 ounces)
  • 1 large ripe mango, halved, pitted, peeled, sliced
  • 2 small avocados, halved, pitted, peeled, sliced

Directions:

Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

See other products and conditions: Food & Grocery, Herbs, Vitamins & Supplements.

 

VitaminFix Think

Issue 76
February 24th, 2014
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