With Spring finally upon us, it’s time to start thinking about all the great fresh produce that will soon be available in the supermarket and at your local farmers markets.  We thought that this would be a great time to share some of our favorite healthy and delicious spring time salads.

OUTSTANDING BROCCOLI SALAD

Everything’s better with bacon … and broccoli.  This salad is the perfect alternative to potato salad at your next spring BBQ.  Chopped broccoli, crumbly bacon, lots of grated cheese and red onion are tossed with a delicious red wine vinegar and mayonnaise dressing.  Make sure to chill this salad for at least an hour or two before serving.

INGREDIENTS:

8 Slices Bacon

2  Heads (approx. 3 lbs) Fresh Chopped Broccoli

1 1/2 Cups Sharp Cheddar Cheese, Shredded

1/2 Large Red Onion, Chopped

1/4 Cup Red Wine Vinegar

1/2 Cup White Sugar

2 Teaspoons Ground Black Pepper

1 Teaspoon Salt

2/3 Cup Mayonnaise

1 Teaspoon Fresh Lemon Juice

DIRECTIONS:

1. Place bacon in a large skillet.  Cook over medium high heat until evenly browned.  Drain and Crumble.

2. In a large bowl, combine broccoli, cheese, bacon and onion.

3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice.  Combine dressing with salad, cover and refrigerate until ready to serve.

FENNEL AND ORANGE SPRING SALAD

This colorful salad will remind you of a spring bouquet with gorgeous green, bright orange, purple, white and red bursts of color.   The sweet citrus and tangy dressing are an ideal combination.

INGREDIENTS:

Dressing:

1/4 Cup White Sugar

1/4 Cup Red Wine Vinegar

Salt and Pepper to Taste

3 Tablespoons Olive Oil

1/2 Cup Slivered Almonds (Optional)

1/2 Cup Dried Cranberries

Salad:

1 Bag Mixed Salad Greens

1 Small Fennel Bulb; Thinly Sliced

1 Orange, Peeled and Segmented

1/2 Red Onion, Thinly Sliced

DIRECTIONS:

1. Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside.  Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl.  Pour the dressing over the salad and toss to serve.

BROCCOLI SALAD with MARGARITA DRESSING 

This quick and easy salad is made with raw broccoli, romaine lettuce, grape tomatoes and a few other tasty veggies  that all marinate in a simple olive oil and lime dressing.

INGREDIENTS:

1 Head Broccoli, Chopped

2 Cups Romaine Lettuce, Torn

1 1/2 Cups Grape Tomatoes

1 1/2 Cups Sliced Baby Portobella Mushrooms

1 Small Red Onion, Sliced

1 1/4 Cup Extra-Virgin Olive Oil

1/4 Cup Fresh Lime Juice

2 Tablespoons Honey

1 Tablespoon Chopped Fresh Cilantro

1 Teaspoon Ground Cumin

Salt and Pepper to Taste

1/4 cup Shredded White Cheddar Cheese

DIRECTIONS:

1. Mix broccoli, romaine lettuce, grape tomatoes, mushrooms and red onion in a large bowl with a lid.

2. Place olive oil, lime juice, honey, cilantro, cumin, salt and black pepper in a blender; blend until smooth.  

3. Pour lime dressing over vegetables; toss to combine.

4. Cover and refrigerate salad for at least 2 hours before topping with white cheddar cheese and serving.

BEET, ARUGULA AND QUINOA SALAD 

This salad is hearty enough to to stand alone and is the perfect spring time meatless Monday meal.  It’s also a great pairing with a main dish.  The tangy crumbled goat cheese adds a delicious creamy zest that your friends and family will love.

INGREDIENTS:

1/2 Pound Beets, Peeled and Sliced

1 Cup Red Quinoa

2 Cups Water

1/2 Cup Olive Oil

1/2 Cup Red Wine Vinegar

1 1/2 Teaspoons White Sugar

1 Clove Garlic, Crushed

1 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

2 Green Onions, Sliced

3 Ounces Arugula, Chopped

5 Ounces Goat Cheese, Crumbled

DIRECTIONS:

1. Place a steamer insert into a saucepan and fill with water so the steamer basket is just above the water.  Cover the pan and bring to the water to a boil.  Add beets, cover pan and stem until tender.  7 to 10 minutes should do it.  Set aside.

2. In a separate saucepan bring 2 cups of water to boil and add the quinoa.  Reduce head to medium-low, cover and simmer until the quinoa is tender and the liquid had been absorbed.  About 15 minutes.

3. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt and pepper together in a large bowl.

4. remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve the remaining dressing.  Cover and refrigerate quinoa until cool, at least 1 hour.

5. Stir green onions, arugula, goat cheese, beets and remaining dressing into cooled quinoa mixture.  Toss lightly before serving.

ROASTED BEET AND KALE SALAD 

The sweet, earthy flavor of the roasted beets compliments the robust taste of the fresh kale in another great spring salad that makes a great side dish or a light meal.

INGREDIENTS:

3 Large Beets

1 Tablespoon Olive Oil

Salt and Pepper to Taste

1 Bunch Fresh Kale, Cut into Bite-Size Pieces 

1/2 Cup Chopped Cashews

1/4 Cup Dried Cherries

2 Tablespoons Golden Raisins

1/2 Cup Apple Cider

1/2 Lemon, Juiced

1 Tablespoon Dijon Mustard

2 Cloves Garlic, Minces

2 Teaspoons Apple Cider Vinegar

2 Tablespoons Olive Oil, or more if desired for taste

DIRECTIONS:

1. Preheat oven to 350 degrees (175 degrees C).  Like a baking sheet with aluminum foil.

2. Trim roots and stems from beets.  Coat the beets with 1 tablespoon olive oil and sprinkle with salt and pepper.  Place beets onto prepared baking sheet.

3. Roast beets for 75 – 90 minutes, turning them after the first 30 minutes.  Let beets cool.  Peel skins from beets and cut into 1 inch cubes.  Toss the cooked beets with kale, cashews, dried cherries, and golden raisins in a large salad bowl.

4. Whisk apple cider, lemon juice, Dijon mustard, garlic and cider vinegar in a bowl.  Slowly drizzle 2 tablespoons olive oil into apple cider mixture, whisking constantly until dressing is combined.  Pour dressing over salad and toss to coat.  Refrigerate at least 1 hour for flavors to blend before serving.