Enjoy A Meal With A Simple Spring Salad

Enjoy A Meal With A Simple Spring Salad The arrival of spring means that seasonal fruits and vegetables are in season. Produce like asparagus, strawberries, leafy greens and rhubarb among others.

We look through some of our favorite past cooking magazine issues and possibly yours as well to find the perfect spring salads.

Your family will love these vibrant, colorful and delicious salads.

If you want to make a meal out of them, just add some chopped cooked chicken, or fish, like salmon, halibut, or tuna.

Both featured salads serve a table of four.

Arugula Salad Topped with Walnuts Strawberries and Parmesan Cheese

Vinaigrette 

1 cup halved fresh strawberries

2 tablespoons aged balsamic vinegar *see recipe notes below

1 tablespoon EV olive oil

1 teaspoon raw local honey (local to your area)

Add ingredients to a blender and blend until well mixed.

Recipe Notes

Aged balsamic vinegar may not be economical for you, as I thought it wasn’t for me. Unless you plan to regularly use it.

A bottle of 12 year old aged balsamic vinegar is around $40 a bottle.

What we did, is brought a 1/2 cup of regular balsamic vinegar infused with strawberry (you can also opt for blueberry or Pomegranate ) to a boil over high heat in a small ceramic coated skillet.

Cook until the vinegar begins to thicken and becomes syrupy, about 2 to 3 minutes. Let cool then follow vinaigrette recipe above.

Salad Ingredients

1 cup walnut halves

We found a cool way to candy the walnuts, and credit goes to private chef Chris Crary  with his candied walnut recipe featured at California Walnuts.

1/2 cup California walnuts

1 egg white

1 ounce sugar

2 tablespoons walnut oil

Salt to taste

Beat egg white until it forms soft peaks. Add the sugar and mix in to peaked egg white.

Next add the walnuts and coat with the egg mixture.

Place in a 300 degree oven for 30 minutes, stirring every 10 minutes.

Allow to cool. Once mixture is cool, toss in walnut oil. Set aside.

16 ounce bag of arugula

2 cups fresh strawberries, quartered

1/2 cup candied walnuts

Shaved Parmesan

Arugula Salad Topped with Walnuts Strawberries and Parmesan CheeseIn a large salad bowl, combine arugula, strawberries and candied walnuts.

Plate salad and drizzle with vinaigrette and top with shaved Parmesan cheese. Serve immediately.

To make salad a meal, when mixing salad ingredients, add a cup or two of your choice, chopped cooked chicken, salmon, halibut, or tuna.

Mixed Greens with Smoked Salmon Avocado and Grapefruit Salad

1 grapefruit with white flesh, peeled, pith removed, and dice segments

5 ounce package of mixed greens

1 large avocado, peeled, pitted and sliced

5 ounce package smoked salmon, flake with a fork

Vinaigrette

Juice of 1 lemon

1 teaspoon of sweet garlic mustard (we found this at Whole Foods Market)

1 tablespoon of EV olive oil

Salt and Pepper to taste

Mixed Greens with Smoked Salmon Avocado and Grapefruit SaladMix lemon juice, mustard, oil, salt and pepper to a large salad bowl.  

Next add mixed greens, grapefruit, avocado, and smoked salmon. Toss until well coated with vinaigrette. Plate and serve.

What Others Are Reading:

Asian Chicken Salad

Asian Chicken Salad 1

Miso is a paste made of soy beans which have been boiled, crushed, and mixed with a culture made of wheat, rice, barley, or beans.

The mixture than ferments for up to 3 years.

The paste which has the texture of cookie dough, is used for soups (miso soup), fish stock (known as dashi), ramen, sauces, marinades and dressings.

Miso, though used in Japanese dishes, originated in China.

This fermented paste is a good source of manganese, vitamin-K, protein, dietary fiber, copper, omega-3 fatty acids, zinc, and choline. 

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Here is what you will need:

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Also 4 cups of chopped cooked chicken.

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In a blender, combine the chopped onion, ginger, miso, vinegar, honey, olive oil and sesame oil; pulse until smooth.

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In a large bowl, combine the onion slices, bell pepper, bean sprouts and cilantro.

Wow doesn’t that just look colorful. The smell and the color of food, that’s what makes it enjoyable to eat.

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Next add chicken and toss to mix with vegetables then add dressing. Serve and お食事をお楽しみ下さい , Japanese for “enjoy your meal.”

Asian Chicken Salad

½ red onion, small, thinly sliced, plus 2 tbsp. finely chopped

1 tsp. ginger, finely grated

1 ½ tbsp. white miso

3 tbsp. rice vinegar

1 tbsp. honey

5 tbsp. olive oil

2 tbsp. Asian sesame oil

1 each red, green, or yellow bell pepper, thinly sliced

2/3 cup bean sprouts

4 cups cooked chicken breasts, shredded

¼ cup fresh cilantro, finely chopped

In a blender, combine the chopped onion, ginger, miso, vinegar, honey, olive oil and sesame oil; pulse until smooth.

In a large bowl, combine the onion slices, bell pepper, bean sprouts, chicken and cilantro. Add the dressing and toss to coat evenly.

Plate as a side dish with your favorite meat and enjoy.