Top 5 Spring Salad Recipes

Everyone loves a Spring salad. Here are our top scrumptious salads to enjoy!

Thank You to Good Housekeeping for these inspired recipes. 

Spring Green Salad With Apricot Vinaigrette

The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.

 Ingredients

  • 1/4 c. dried apricots, finely chopped
  • 1/4 c. white wine vinegar
  • shallot, finely chopped
  • 1 tsp. Dijon mustard
  • 2 tbsp. olive oil
  • head butter lettuce, cleaned
  • bunches Upland watercress, cleaned
  • 1 oz. feta, crumbled
  • 1/4 c. dill, chopped
  • scallions, thinly sliced
  • Persian cucumber, thinly sliced

 Directions

  1. Place apricots in a small bowl. Bring white wine vinegar to a simmer, then pour over apricots. Let stand 10 minutes.
  2. In a small bowl, combine shallot and Dijon. Using a slotted spoon, transfer apricot to mustard mixture. Add in 2 tsp vinegar, then mix in olive oil. Discard remaining vinegar.
  3. Toss together remaining ingredients, then toss with vinaigrette. 
Chicken and Asparagus Salad With Meyer Lemon Vinaigrette

Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.

Ingredients
  • 1 lb. thick asparagus, trimmed
  • Kosher salt and pepper
  • 1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 2 tbsp. olive oil, divided
  • 1 Meyer lemon
  • 1 tsp. Dijon mustard
  • 1/4 c. grated pecorino cheese
  • 5 oz. mixed greens
  • 1/4 c. roasted almonds, chopped
Directions
  1. Bring medium pot of water to a boil. Reserve 4 thick spears asparagus, then cut others into 2-inch pieces. Add 1 teaspoon salt to water, then add asparagus pieces and cook until bright green, about 2 minutes; immediately transfer to bowl of ice water to cool. Drain and pat dry.
  2. Season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large skillet on medium-high, add chicken and cook, tossing occasionally, until golden brown on all sides and just cooked through, about 12 minutes.
  3. Into a large bowl, grate zest from lemon and squeeze in juice. Whisk in mustard and remaining tablespoon oil, then stir in pecorino.
  4. With vegetable peeler, pressing down firmly, create long strips from reserved asparagus. Add to bowl of dressing along with cooked asparagus and toss to coat; fold in chicken, mixed greens and almonds.

Thai Green Papaya Salad

Ingredients

  • 2 tablespoons roasted peanuts
  • 1-10 red bird’s eye chillies (depending on how brave you are)
  • 5 small (or 2–3 large) garlic cloves
  • 1 1⁄2 tablespoons palm sugar
  • 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces
  • 4 cherry tomatoes, sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Thai fish sauce (or 2 teaspoons salt)
  • 1⁄2 medium green papaya, peeled and shredded
  • 1 carrot, shredded
  • 2 tablespoons dried shrimp (leave out for a vegetarian alternative)

Method

  1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets).
  2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.
  3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang.
  4. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts.

 Asparagus Spring Salad

 

INGREDIENTS

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METHOD

Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and 1/4 tsp of the salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.

Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.

Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining 1/2 tsp salt.

In large bowl, combine potatoes, asparagus mixture, spinach, kale, radishes and dill. Drizzle with 1/3 cup of the dressing; toss to coat. Reserve remaining dressing for another use.