Springtime Salads

It’s officially Spring – and in some parts of the U.S., many are probably wondering if Spring completely skipped us by this year. The flowers are blooming, the birds are chirping and the buzz of the neighbor’s lawnmower or rototiller is on its way to becoming a frequent and familiar sound.

Not only does the first sight of Spring produce thoughts of longer, sun filled days but also a yearning for salads full of fresh, crisp vegetables. There are endless possibilities when it comes to springtime salads and surprisingly enough, none of them include the “kitchen sink variety”.

Starter Salad Ideas: Warm chevre, sliced pear, toasted pecans and mixed field greens; Strawberries, arugula, feta cheese and pistachios; Tomato topped with fresh mozzarella and basil; Pickled beets, toasted walnuts and gorgonzola cheese;

Side Salad Ideas: Sliced strawberries, mesclun greens and blush vinaigrette; Prosciutto wrapped arugula capped with shaved parmesan and balsamic vinaigrette; Bite size avocado, halved grape tomatoes and chopped onion blended with cilantro and lime juice;

Entrée Salad Ideas: Dried figs, hazelnuts, country ham and baby spinach; Thick cut bacon bits, grilled onion and avocado over grilled romaine lettuce; Grilled London broil, grilled fingerling potatoes, grilled mushrooms and baby spinach with a mustard vinaigrette; Grilled shrimp atop french-cut green beans, hard boiled egg, tomato, greek olives, artichoke hearts, red leaf lettuce and mustard vinaigrette;

Be creative, but most of all enjoy the variety and endless possibilities!