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SPRING MAKEOVER

Spring is a great time for salad, but you don't have to just use vegetable. Add fruit for a surprising flavour kick and to help reach your recommended two serves a day. Toss in slices of pears or apples or try blueberries and strawberries which are great with spinach, rocket and lettuce.


APPLE WALNUT SPINACH SALAD WITH BALSAMIC VINIGARETTE


INGREDIENTS:

  • 6 cups fresh baby spinach

  • 1 golden delicious apple thinly sliced

  • 1 apple thinly sliced

  • 1/2 small red onion thinly sliced

  • 1/4 cup walnuts roughly chopped

  • 1/2 cup goat cheese crumbled


  • For the dressing:

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons maple syrup

  • 2 teaspoons olive oil

  • 1/2 teaspoon Dijon mustard


DIRECTIONS

  • Add the spinach, apple slices, onion slices, and walnuts to a large bowl.

  • Whisk the dressing ingredients together in a small bowl.

  • Pour the dressing over the salad, toss well, and top with the goat cheese.

WATERMELON FETA SALAD


To make this simple and delicious watermelon feta salad with cucumbers, you will need the following ingredients:

  • watermelon - you will need 4 cups of watermelon, which is about ½ of a medium sized watermelon.

  • English cucumber - you will need one long English cucumber, or about 1-2 cups cubed cucumber.

  • fresh mint - you can substitute mint with fresh basil as well.

  • feta cheese - you can substitute this with goat cheese if desired, or leave it out for a vegan salad.

  • olive oil - I would recommend using a high-quality olive oil.

  • lemon juice - you can substitute with lime juice as well.

  • salt and pepper

  1. Combine salad ingredients. In a large mixing bowl or serving platter, add watermelon, cucumber, mint, and feta cheese.

  2. Make dressing. In a small mixing bowl, whisk to combine olive oil, lemon juice, salt, and pepper.

  3. Toss together. Pour dressing over the salad and toss to combine. Season with additional salt and pepper if desired, to taste. Sprinkle with extra feta cheese if desired and serve immediately.


PROSCIUTTO SALAD WITH PEACH AND MOZZARELLA



Ingredients

  • 2 tbsp pine nuts

  • 4 oz mozzarella 115g

  • 1 peach

  • 2 handfuls arugula rocket

  • 2 oz Prosciutto di Parma 60g (OR ham)

  • 5 mint leaves approx

  • 2 tsp balsamic vinegar aged, if possible

  • 2 tsp extra virgin olive oil

Instructions

  • Lightly toast the pine nuts in a dry skillet or on a baking sheet under the broiler, keeping a close eye as they can quickly burn. Set aside to cool.

  • Slice the mozzarella into bite sized pieces and cut the peach into slices.

  • Put the arugula in the bottom of a serving bowl or divide between two individual bowls. Arrange the mozzarella and peach slices over the top.

  • Take slices of the Prosciutto de Parma and separate into 2-4 pieces so that you can roll the pieces into a little rose shape. Place the ham roses in the salad.

  • Drizzle over the toasted pine nuts, roughly shred the mint leaves and scatter over the top then drizzle on the vinegar and olive oil. Add a little salt and pepper, to taste, then serve.


BLUEBERRY MANDARIN BROCCOLI SALAD


Ingredients

  • 4 cups of fresh chopped broccoli chop into small bite-sized pieces

  • 1/2 cup fresh blueberries

  • 1/4 cup dried cranberries

  • 1/4 cup sliced or slivered almonds

  • 1/4 cup chopped red onion

  • 1 cup mandarin orange slices can use fresh or canned packed in water

For the Blueberry Balsamic Vinaigrette**

Instructions

  • Combine all ingredients for the broccoli salad, except for the mandarin oranges in a large bowl.

  • Blend ingredients for dressing in a blender, magic bullet or food processor until smooth.

  • Pour desired amount of dressing over salad and toss until evenly distributed. Add the mandarin oranges and give the salad a quick toss to avoid them getting too broken up or mushy. Serve the salad cold or at room temperature. Serve the salad cold or at room temperature.


Corn Tomato Avocado Salad


INGREDIENTS


  • 1 cup romaine lettuce chopped (optional)

  • 2 ears corn or about 1 ½ cups

  • 1 pint cherry tomatoes halved

  • 1 avocado diced

  • 2 tablespoons red onion finely diced

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 2 tablespoons fresh parsley

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  • Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.



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