Spring Salads

Spring brings in some amazing produce and one of the best ways to enjoy it is in fresh salads.  From snap peas to spinach to radishes. Winter brought lots of roasting of butternut squash, sweet potatoes, and pumpkin.  As good as that was it gets a little old as I push into February. The days are getting longer and warmer. Spending time outside and not in the kitchen is welcomed in my house! I have put together some simple and quick spring salads which can get you out of the kitchen quick and outside working in the garden.  Salads are a great go to meal for a nutritionally packed menu so switch up your menu and say goodbye to root vegetables and hello to green things.

ASIAN CHICKEN COLESLAW

• 1 pkg. oriental ramen noodles
• 2 bags of slaw mix
• 1 bunch green onions chopped
• ½ cup toasted and salted sunflower seeds
• 3-4 cooked chicken breasts, cubed

Dressing

• 2T low-salt soy sauce
• 2 ½ T white vinegar
• ½ cup olive oil
• ¼ cup sugar

Cook ramen noodles and drain; put aside seasoning packet for dressing

In a large bowl, whisk together seasoning packet, soy sauce, vinegar, olive oil, and sugar.  Add noodles to dressing bowl and completely coat.

Add slaw mix, green onions, sunflower seeds, and chicken; mix until well combined

Refrigerate and serve cold.

THREE BEAN SALAD

• 1 ½ cup frozen shelled edamame
• 1 can black beans, drained and rinsed
• 1 can black-eyed peas, drained and rinsed
• ½ cup red onion, chopped
• 2 cups celery, thinly sliced
• ½ cup cilantro, chopped
• 1 garlic clove

Dressing

• 2T fresh lime juice
• ¼ cup olive oil
• 1 t ground cumin
• Salt to taste
• Pepper to taste

Cook edamame in boiling salted water, uncovered, 4 minutes. Drain and rinse under cold water.

Drain and rinse the black beans and black-eyed peas.

In a large bowl mix lime juice, oil, cumin, salt, and pepper.  Add edamame, black beans, black-eyed peas, onion, celery, cilantro and garlic.  Toss to coat and refrigerate.

GREEN SALAD WITH ARTICHOKE HEARTS

• 1 pkg salad greens
• 1 bunch green onions, chopped
• 1 cup cherry tomatoes, halved
• 2 T capers

Dressing

• 6T olive oil
• 2T cider vinegar
• 1T brown sugar
• Salt to taste
• Pepper to taste
• 1 (8oz.) can marinated artichoke hearts, drained and chopped

Combine the salad greens and green onions; store in a plastic bag in refrigerator

Blend the olive oil, vinegar, brown sugar, salt, and pepper. Add the artichoke hearts and refrigerate.

At serving time add tomatoes, caper, and artichoke mixture  Toss with the greens.

BLACK BEAN AND CORN SALAD

• 1 can black beans, drained and rinsed
• 1 ½ cup corn (fresh or frozen), cooked (whole kernel canned corn drained, may be used)
• 1 cup red onion, chopped
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• Romaine lettuce, shredded (optional)

Dressing

• 1T lime juice
• ¼ cup olive oil
• ½ t salt
• ½ t cumin
• ¼ cup fresh cilantro (optional)
• ½ t red chili pepper flakes (optional)

Combine black beans, corn, onion, and bell peppers

Combine lime juice, olive oil, salt, cumin, cilantro, and chili pepper flakes.  Pour over bean mixture and refrigerate.

Serve plain or over shredded lettuce.

NOTE – This salad can be used as a dip and served with corn chips.

RED, WHITE, AND GREEN SALAD

• 5 cups broccoli florets
• 5 cups cauliflower florets
• 2 cups cherry tomatoes, halved

Dressing

3 T red onion, chopped

½ cup mayonnaise

½ cup sour cream

2 T vinegar

1 T sugar

Cut broccoli and cauliflower into bite-sized pieces, discharding stems.  Lightly steam broccoli and cauliflower; cool and combine with tomatoes.

Combine onion, mayonnaise, sour cream, vinegar, and sugar.  Pour over broccoli mixture and refrigerate 3-4 hours or overnight.

ASPARAGUS SALAD

2 lbs. asparagus

2 T toasted sesame seeds

Dressing

• 1 T soy sauce
• 1 t honey
• 2 t sesame oil

Wash asparagus and snap off the tough ends; cut spears into 1 ½ inch pieces.  Add water to cover the bottom of a pan; add asparagus, cover, and bring to a boil.  Remove from the heat and allow it to sit for one or two minutes. You will want the asparagus to remain crispy.  Drain and refrigerate.

Combine soy sauce, honey, and sesame oil.  Add dressing 30 minutes before serving.

Sprinkle with sesame seeds.