Spring salads you must try

It’s the perfect time of year to enjoy fresh ingredients in salads. Spring means lots of greens and tender veggies will be in season; produce will be easier to find, vegetables are in better condition and on sale. This spring we have some salads that are a little different from the usual.  Try making your own dressing to go with them, it’s much healthier for you than the bottled kind and tastes better.

Strawberry salad

Crunchy and sweet, this salad is packed with antioxidants.

  • 6 oz baby spinach
  • 1/4 cup slivered almond
  • 2 cups sliced strawberries
  • 1/4 cup crumbled gorgonzola

Poppy seed dressing

  • 1 tablespoons red wine vinegar
  • 1 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon minced red onion
  • 1 1/2 tablespoons honey
  • 1/2 tablespoons poppy seeds

Place salad ingredients to a serving bowl and mix. Add dressing ingredients to a jar with a lid and shake. Serve salad on plates and drizzle dressing on top.

Warm Spring Salad

This salad has a surprising kick that adds anti-inflammatory benefits.

  • 6 ounces sugar snap peas
  • 10 ounces green beans, topped and tailed
  • 12 ounces zucchini, thinly sliced using a vegetable peeler
  • 2 cups baby peas
  • 6 ounces asparagus tips
  • 1 cup crumbled Feta cheese

Spicy citrus dressing

  • 5 tablespoons olive oil
  • 5 tablespoons lemon juice
  • 1 clove garlic, pressed
  • 1 teaspoon Dijon mustard
  • 2 chilies, finely chopped
  • 1/2 teaspoons sugar
  • 1/8 teaspoon salt

Add all ingredients in salad, except feta, to a steamer and cook until crisp-tender and bright. Mix dressing ingredients in a jar, shake. While ingredients are still warm add to bowl with feta and dressing and toss. Serve immediately.

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