The Local Ladle

Fresh Spring Salad Trio

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Salads are so often overlooked, but can be essential to enhancing a meal! A perfect plate of grilled steak or chicken can be given a whole new personality with the right combination of vegetables. Some of my favorite salads incorporate fruit and below are a few recipes that I truly believe will make anyone from family to guests coming back for seconds.

spring salad

1. Arugula Pear and Walnut Salad

Serves 4 people.

  • 1 tablespoon minced shallots
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 6 cups baby arugula leaves
  • 2 pears, thinly sliced
  • 1/4 cup roughly chopped walnuts
  • Shaved parmesan cheese (optional)

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INSTRUCTIONS

Place the pears, chopped walnuts, and arugula in a large bowl. Combine the remaining ingredients (not the cheese) in a separate bowl and whisk until completely combined. Drizzle the dressing over the arugula and toss until lightly coated. Sprinkle cheese over the top of the salad and serve.

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2. Chicken & Grape Salad

Serves 4 people.

  • 4 thinly sliced chicken breasts
  • 1/3 cup low-fat plain yogurt
  • 2 ounces goats cheese, crumbled (1/2 cup)
  • 3 tablespoons finely chopped chives or dried chives
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 6 ounces red-leaf lettuce, torn into bite-size pieces (8 cups)
  • 1 cup seedless red grapes, halved

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INSTRUCTIONS

Place the red leaf lettuce, red grapes, and chicken n a large bowl. Combine the remaining ingredients (not the goat cheese) in a separate bowl and whisk until completely combined. Drizzle the dressing over the arugula and toss until lightly coated. Sprinkle the crumbled goat cheese over the top. Serve.

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3. Spinach & Strawberry Salad

Serves 4 people.

  • 10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
  • 4 cups of strawberries, halved
  • 1 tablespoon sesame seeds
  • 1/3 white sugar (you can substitute honey)
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tap of Worcestershire sauce

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INSTRUCTIONS

Place the spinach and strawberries in a large bowl. Combine the remaining ingredients in a separate bowl and whisk until completely combined. Drizzle the dressing over the arugula and toss until lightly coated.

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