Best 3 Spring Greens Salad Recipes

**Spring Greens Salad: A Symphony of Freshness and Flavors**

As the days get longer and the air turns balmy, it's time to celebrate the arrival of spring with a vibrant and refreshing salad that captures the essence of the season. Our Spring Greens Salad is a symphony of fresh, tender greens, crisp vegetables, and tangy dressings, offering a delightful burst of flavors and nutrients.

This salad showcases a variety of spring greens, each contributing its unique texture and flavor. Arugula's peppery bite, spinach's mild sweetness, and watercress's slightly bitter tang create a harmonious balance of flavors. Crisp radishes, juicy cherry tomatoes, and crunchy cucumber add a refreshing contrast to the tender greens.

To elevate the salad's flavors, we offer three delectable dressing options. The classic vinaigrette dressing, made with olive oil, vinegar, Dijon mustard, and honey, provides a tangy and slightly sweet complement to the greens. The creamy avocado dressing, prepared with ripe avocado, Greek yogurt, lime juice, and cilantro, adds a luscious richness and a hint of zesty citrus. For a touch of warmth and smokiness, the roasted red pepper dressing, made with roasted red peppers, garlic, paprika, and olive oil, adds a delightful depth of flavor.

Whether you prefer a light and tangy vinaigrette, a creamy and luscious avocado dressing, or a smoky and savory roasted red pepper dressing, this Spring Greens Salad is sure to tantalize your taste buds and brighten your day. So gather your freshest spring ingredients, choose your favorite dressing, and indulge in a salad that embodies the spirit of the season.

Let's cook with our recipes!

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

SPRING GREENS SALAD WITH DIJON VINAIGRETTE

Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

SPRING GREENS FRUIT SALAD (CROWD SIZE)

Spring Greens Fruit Salad (Crowd Size) image

What a beautiful and inviting salad boasting colorful fruit and greens! Best of all, YOU can make it--it's easy!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup champagne vinegar or white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons honey
1 tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves
Dash of salt
6 cups mixed baby greens
2 cups sliced strawberries
2 peaches, pitted and thinly sliced
1 cup diced Gouda cheese (4 ounces)
1/2 cup hazelnuts, toasted and coarsely chopped

Steps:

Mix vinegar, oil, honey, marjoram and salt.
In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

Nutrition Facts : Calories 145, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

Tips:

Use a variety of greens: A mix of different greens, such as spinach, arugula, and kale, adds color, texture, and flavor to your salad.
Choose fresh, seasonal produce: When greens are in season, they're at their peak of flavor and nutrition.
Wash your greens thoroughly: Rinse them well under cold water to remove any dirt or grit.
Dry your greens thoroughly: Use a salad spinner or pat them dry with a clean kitchen towel to remove excess water.
Don't overdress your salad: A light dressing is all you need to enhance the flavor of the greens without overpowering them.
Add some protein: Grilled chicken, tofu, or beans are all great ways to add protein to your salad.
Add some healthy fats: Nuts, seeds, and avocado are all good sources of healthy fats that can help you feel full and satisfied.
Add some sweetness: Fresh fruits, such as berries or citrus segments, can add a touch of sweetness to your salad.
Add some crunch: Croutons, roasted chickpeas, or chopped vegetables can add a nice crunch to your salad.

Conclusion:

Spring greens salads are a delicious, healthy way to enjoy the flavors of the season. With a variety of greens, fresh produce, and a light dressing, you can create a salad that's both flavorful and nutritious. So next time you're looking for a healthy lunch or dinner option, try one of these spring greens salads. You won't be disappointed!