THE BEST SPRINGTIME SALAD RECIPES
Springtime rolls around, the windows are open and family is coming over. Other than the holidays, this is by far my favorite season. I might be a little biased because my birthday just happens to fall in Spring, but the weather (other than the allergies that come with it) is amazing, too. Especially in Florida. It’s not too hot and not too cold. Spring is also my favorite time of year because of all the fresh fruit and vegetables that are in season. My boss used to ask me, “Do you ever get tired of eating salads?” and the right answer to that would be, no. With that being said, I am going to share my favorite springtime salad dishes to always bring to your family gatherings.
+ CUCUMBER SALAD
This is one thing my mom always makes, and the one of the few times my dad said, “Hey, can you make more of that?” Which at my house, we did not hear often. He was the type of person that was hard to impress, especially when it came to cooking. It’s also such a simple recipe, and it takes less than 10-15 minutes to make.
What you’ll need: Five large tomatoes, One English Cucumber, ½ Large Onion, Cilantro, Salt and Pepper
For the Dressing: ½ Cup Olive Oil, ¼ Cup Red Wine Vinegar, Oregano, Salt and Pepper
To make the tomato-cucumber salad: In a large bowl, combine all ingredients for the salad: tomato, cucumber, red onion, parsley, and cilantro. Sprinkle with salt and pepper and toss to combine. Prepare the dressing, and pour over the veggies to toss gently. Cover the bowl with plastic. You can let it sit at room temperature until serving, or chill in the fridge.
+ VEGGIE PRIMAVERA SALAD
Unlike the tomato-cucumber salad, this recipe is not a family tradition and Dr. Rivard did not approve (I apologize if this is a deal-breaker). This is something I have recently tried since living alone, and I was not disappointed. Pasta primavera just screams SPRING to me. Best part? They’re SO simple and non-fussy.
What you’ll need: 1lb farfalle pasta (or pasta of your choice), 2 cups broccoli florets, 2 cups asparagus spears (trimmed, and cut into 2 pieces), 1 large sweet pepper diced, 1 medium onion diced, 3 Table Spoons Olive Oil, 1 cup fresh spinach, 1 cup frozen peas, 1 cup cherry tomatoes halved, ¼ Cup lemon juice, 2 tablespoons fresh basil, Parmesan for topping, salt and pepper.
To make the salad: cook pasta according to package instructions, reserving ½ cup pasta cooking water. Set aside. In large skillet, over medium-high heat, saute broccoli, asparagus, pepper, onion and garlic in olive oil until veggies are just tender. About 7-10 minutes. Stir in spinach, peas, and cherry tomatoes and continue cooking for 5 minutes. Remove cooked veggies from heat and stir in cooked pasta, ½ cup reserved water, lemon juice, and basil. Season with salt and pepper. Then, top with Parmesan cheese. Serve warm.
+ GARDEN SALAD
This by far is my favorite recipe of all. It’s super easy to make, and it is always the best lunch to have. For some reason, it never gets old. You can always find this recipe by googling, "Copycat Olive Garden Salad” or “Garden Salad Recipe.” I always get the pre-made garden salad mix at Publix, because it saves time and is still just as delicious. From there, I add sliced tomatoes, Red Pepper Flakes, Pepperoncini (Optional), Red Onion, Olives, Croutons, and shredded cheese of your choice. Even though I already covered what you’ll need, I have added it below for the bullet point readers here.
What you’ll need: Garden Salad Mix, Tomatoes, Red Pepper Flakes, Pepperoncini, Red Onion, Black Olives, Croutons, and Shredded Cheese of your choice.
To make the salad: In a large bowl combine the salad mix, tomatoes, pepperoncini, red onion, black olives, croutons, and Parmesan Cheese. Toss with the dressing of your choice.
If you try these recipes, tell me in the comments which one is your spring favorite!