Two Solid Salads for Spring

I’m sure I’m not the only one who has noticed that when there is so much that is fresh and in season, it is definitely more enjoyable to eat that fresh stuff, just to break the winter taste monotony. Here are two salad recipes that will make you remember just how good a salad can be:

Recipe 1: Mango Turkey Salad with Raspberry Vinaigrette.

Vinaigrette

1/2 cup vegetable oil (you can also use safflower oil)
3 tablespoons of honey
1 tablespoon of white wine mustard (or whatever you’ve got)
2 cloves garlic, minced
3 tablespoons of red wine or balsamic vinegar
2 tablespoons of lemon or lime juice
1/2 cup of fresh berry medley. Approved berries: fresh raspberries, blackberries, strawberries, or any berries with a lot of seeds. You can also use frozen berries, but avoid blueberries of all kinds and avoid frozen strawberries. Also be really sure that your fresh strawberries are ripe.

Blend all the ingredients in a blender. Store any extra in the fridge.

Salad:

3 cups diced, cooked turkey (or chicken or tofu)
1/2 cup of the dressing you just made
1 large RIPE mango, pitted and cubed
1 medium sized vidalia onion, diced
6 to 8 cups of spring mix greens
optional: toasted almonds
salt and pepper to taste

Preparation:

In a medium sized container, marinade the cooked turkey/chicken/tofu for 1-2 hours in the refrigerator. Then, toss the salad with all the above ingredients and the marinated chicken, turkey, or tofu. Add the excess salad dressing as needed. Makes six servings.

Recipe 2: Walnut Kiwi Lime Salad.

Vinaigrette

1/2 cup vegetable oil (you can also use safflower oil)
2 tablespoons of honey
1/2 teaspoon ginger, minced (optional)
2 tablespoons of red wine vinegar
3 tablespoons of lime juice
1/2 cup of fresh blackberries
fresh pepper
dash of kosher salt

Blend all the ingredients in a blender. Store any extra in the fridge.

Salad:

3 ripe kiwis, skinned and cubed
1 cup mandarin oranges
1/2 cup sweet seedless red grapes
1/2 cup sweet seedless green grapes
1/2 cup walnuts, finely chopped (it’s less healthy, but candied walnuts test best)
1/4 cup toasted almonds, finely sliced
6 to 8 cups of spring mix greens

Preparation: Simply toss the salad and serve. Add delicious vinaigrette, and you’re ready to go! Makes six servings.

Of course, if you’re missing any of the materials you need, from a salad bowl to a blender for mixing the vinaigrette, pick them up at Smarter. Otherwise, just let me know how these salads turn out. As always, I want to know if you’ve got any tips to add. Post away! Happy Mixing!

Image Source: flickr.com/photos/papalars/2447775267

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