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Rebirth
of the Salad
Spring means
the rebirth of the salad. After a winter of rooting around, choices
abound to dress up your greens. Luscious-looking herbs, sweet
peas, asparagus, even strawberries are some of the delicious possibilities
available now.
Herb
It Up
Herbs
that looked droopy a month ago, now call out to be added to
your shopping cart. Topping the list for spring should be
mint, dill and chives. Use dill as the highlight for refreshing
cucumber salad, zest up artichokes with Lemon-Chive
Vinaigrette, or chop up any one of the trio and add to
mixed greens. Grow your own with the help of the A-B-Cs
of herb gardens.
Vegetables 'n Salads
See our spring
guide to fruits and vegetables for more ideas.
Fruit 'n Salads
 Cucumber,
Mango and Red Onion Salad is a great springtime union of crunchy,
tangy and sweet flavors. Thinly sliced strawberries are a grand
addition to a green salad dressed with Balsamic
Vinaigrette.
Recipe Roundup
Balsamic
Vinaigrette
Charlie Trotter's Smoked Turkey
and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive
Vinaigrette
Cucumber, Mango and Red Onion Salad
Fennel Salad with Beets and Oranges
With Balsamic Vinaigrette
Lemon-Chive Vinaigrette
Relish Tray
Roasted Asparagus Salad
- Use
a bowl that's twice as big as you need
- For
flavor, try mint leaves, chives or fennel
fronds
- For
texture and crunch, toss in pepitas, sunflower
seeds or other seeds, nuts, jicama or homemade croutons
- Try
adding roasted or marinated vegetables
- Leave
tomatoes out of green salads, serve them on
a plate marinated with olive oil and a little salt
and pepper
- Vary
the greens by using cabbage or escarole or baby
lettuces
- Wash
and bag greens when you get home from the market
so you're good to go.
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