Spring Green Salad Recipes

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SPRING GREEN SALAD



Spring Green Salad image

Enjoy this salad -- with or without our Soy-Glazed Flank Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 12

1/2 pound sugar snap peas, trimmed, strings removed
5 ounces (6 cups) mixed salad greens
5 scallions, thinly sliced diagonally
2 small zucchini, thinly sliced into ribbons with a vegetable peeler
1/3 cup fresh basil, large leaves torn
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon honey
Coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
  • Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.

SPRING GREEN SALAD



Spring Green Salad image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 spring onions with enough vegetable stock to cover
4 eggs, medium boiled
1 cup fava beans, blanched and diced
1/2 cup olive oil
2 tablespoons butter, melted
Pinch allspice
Salt and pepper
2 bunches ramps, quickly Sauteed
12 stalks asparagus, trimmed and blanched
1 roasted sweet potato, pureed with portion of onion liquid

Steps:

  • Cook onions in vegetable stock and reserve liquid. Separate whites from yolks and chop each finely. Mix together chopped egg, and fava beans. Whisk together olive oil, butter, onion liquid, allspice and salt and pepper. Dress ramps and asparagus with the above mixture. Add sweet potato puree to dish.

SPRING GREEN SALAD



Spring Green Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Steps:

  • Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

SPRING GREEN SALAD



Spring Green Salad image

Categories     Salad     Leafy Green     Side     No-Cook     Low Carb     Vegetarian     Quick & Easy     Cucumber     Spring     Dill     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 7

1/2 cup plus 1 tablespoon olive oil
6 tablespoons fresh lemon juice
2 garlic cloves, pressed
16 cups torn romaine lettuce (about 1 large head)
1 English hothouse cucumber, cut into 2 1/2x1/4x1/4-inch strips
4 green onions, thinly sliced
1/4 cup minced fresh dill

Steps:

  • Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
  • Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

GREEN SPRING SALAD



Green Spring Salad image

Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.

Provided by Katzen

Categories     < 30 Mins

Time 17m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

2 tablespoons lemon juice, freshly squeezed (30 mL)
1 teaspoon Dijon mustard (5 mL)
1 teaspoon maple syrup (5 mL)
1/2 teaspoon salt (2 mL)
3 tablespoons olive oil (45 mL)
2 bunches asparagus, thin, about 1 lb (500 g)
1 lb sugar snap peas (500 g) or 1 lb snow peas (500 g)
1/4 cup pine nuts, toasted (50 mL) (optional)
1/4 cup radicchio, shredded (50 mL) (optional)

Steps:

  • Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
  • When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
  • When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.

Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4

SPRING GREEN SALAD



Spring Green Salad image

Make and share this Spring Green Salad recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups chopped lettuce
2/3 cup green grape, halved
1/2 cup celery rib, sliced
3 -4 ounces goat cheese, crumbled
crouton
champagne vinaigrette

Steps:

  • Toss all of the ingredients together, dressing amount to your taste.
  • Top with fresh ground lemon pepper.

Nutrition Facts : Calories 101, Fat 6.5, SaturatedFat 4.4, Cholesterol 16.8, Sodium 127.9, Carbohydrate 6.2, Fiber 0.8, Sugar 4.9, Protein 5.2

SIMPLE SPRING GREEN SALAD



Simple Spring Green Salad image

Provided by Melissa Roberts

Categories     Salad     Appetizer     Passover     Vegetarian     Quick & Easy     Spring     Healthy     Kosher     Vegan     Kosher for Passover     Potluck     Lettuce     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 3

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Steps:

  • Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
  • What to drink:
  • Yarden Galilee Cabernet Sauvignon

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