Sensational Spring Salads


I’m a big fan of salads, especially those that use seasonal ingredients.  I often enjoy making salads for dinner, and will often add grilled chicken or salmon to one of my favorite side salads, like this Asparagus Berry Salad or Smoked Gouda & Raspberry Salads.  Or, you can serve them with chicken, steak, salmon or your favorite spring pasta dinner.  Either way you make them, whether for a side dish or entrée, they’re delicious!

Asparagus Berry Salad

asparagusberry

6-8 Servings Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons Daily Chef 100% Pure Olive Oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 8 cups spring mix salad greens
  • 3 cups sliced fresh strawberries
  • 1/2 small red onion, thinly sliced
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar

Directions

  • In a large bowl, toss the asparagus with 1 tablespoon oil. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper. Bake at 400° for 15-20 minutes or until tender.
  • In a large salad bowl, toss the greens, strawberries, onion, walnuts and asparagus. In a small bowl, whisk the vinegar, sugar and remaining oil. Pour over salad; toss to coat. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 135 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 93 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g protein.

Smoked Gouda & Raspberry Salads

smokedgouda

8 Servings  Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup champagne vinegar
  • 4-1/2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1-1/2 cups fresh raspberries, divided
  • 1 package (5 ounces) spring mix salad greens
  • 4 ounces Gouda cheese, shaved
  • 1/3 cup Brazil nuts, chopped and toasted
  • 2 shallots, thinly sliced

Directions

  • Place the vinegar, sugar, salt and 1/4 cup raspberries in a food processor; cover and process until pureed.
  • Divide salad greens among eight salad plates; top with cheese, nuts, shallots and remaining raspberries. Drizzle with dressing. Yield: 8 servings.
Nutritional Facts: 1 serving equals 122 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 181 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1 medium-fat meat, 1/2 starch.

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