Simple Spring and Summer Salads

by Michele Cheplic | More from this Blogger

11 May 2009 08:09 PM

Late spring is such a fickle time weather-wise. One day it's sunny, in the 70s, and you can just taste summer. Then-BAM! The next day, it's cold, windy, and rainy, and you wonder why you put away your winter coat.

The following salad recipes are ideal for late spring/early summer. They feature seasonal ingredients and are hearty enough to fill you up, even when Mother Nature can't seem to deliver two warm days in a row.

MEDITERRANEAN SALAD

Ingredients:

1/2 cup olive oil

1 tablespoon fresh lemon juice

3 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon dried oregano

1 head lettuce, torn into bite size pieces

3 large plum tomatoes, seeded and coarsely chopped

1 English cucumber, peeled and coarsely chopped

1 medium red onion, cut into thin rings

1 small green pepper, cut into thin rings

3/4 cup kalamata olives

3/4 cup crumbled feta cheese

Directions:

Whisk together dressing ingredients until blended. Season to taste.

Combine all salad ingredients, except cheese, in large bowl. Toss with dressing.

Sprinkle cheese over salad and serve.

SIMPLE SALMON SALAD

Ingredients for Salad:

2 (5-ounce) salmon fillets, grilled

1 1/2 cups baby spinach leaves

1 mango, peeled and sliced

1/4 cup sliced red onion

1/2 sliced yellow pepper

1/4 cup raspberries

1/4 cup pistachios

1/8 cup crumbled goat cheese

Ingredients for Dressing:

1/4 cup fresh basil

1/8 cup raspberry vinegar

1 teaspoon Dijon mustard

1 garlic clove, smashed

3/4 cup olive oil

1 teaspoon sugar

3 drops lemon juice

Salt and pepper to taste

Directions:

Mix together all dressing ingredients.

Toss the greens with the dressing and place into 2 bowls, decorate the greens with the mango, yellow pepper, raspberries and pistachios.

Top salads with salmon fillets and goat cheese.

SMOKED SALMON SALAD

Ingredients:

3 ounces smoked salmon

5 spears asparagus, grilled

3 artichoke hearts

1 hard-boiled egg, sliced in quarters

3 cups spring greens

Ingredients for Dressing:

1/3 cup olive oil

1 tablespoon cider vinegar

2 tablespoons apple cider

1 tablespoon honey

2 tablespoons whole-grain mustard

1 tablespoon minced shallots

1/2 teaspoon black pepper

Directions:

Mix together all salad dressing ingredients.

Toss dressing with salad greens.

Top grens with salmon, asparagus, artichokes and hard-boiled egg.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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