Best 2 Spring Salad With Watercress Dressing Recipes

Spring Salad with Watercress Dressing: A Refreshing Symphony of Flavors

As the sun awakens the earth and nature bursts forth in vibrant hues, it's time to celebrate the arrival of spring with a culinary delight that captures the season's essence. Prepare to embark on a culinary journey with our Spring Salad with Watercress Dressing, a symphony of flavors that will tantalize your taste buds and transport you to a verdant paradise.

This vibrant salad features a medley of fresh, seasonal ingredients, each contributing its unique charm to the overall composition. Crisp and peppery watercress, with its slightly bitter notes, forms the base of this refreshing dish. Tender asparagus, roasted until caramelized perfection, adds a touch of sweetness and a delightful smoky aroma. Sugar snap peas bring a delightful crunch and a pop of color, while radishes lend a zesty sharpness.

To elevate this salad to new heights, we've crafted a zesty watercress dressing that perfectly complements the delicate flavors of the vegetables. Fresh watercress, blended with tangy lemon juice, creamy avocado, and a hint of Dijon mustard, creates a vibrant and flavorful emulsion. Drizzled over the salad, this dressing enhances each ingredient without overpowering its natural taste.

In addition to the main recipe, our article offers a treasure trove of culinary inspiration, with variations and additional recipes to cater to diverse preferences and dietary needs. Discover a vegan-friendly version of the watercress dressing, crafted with silken tofu instead of avocado, for a creamy and flavorful alternative. For those seeking a heartier option, explore our recipe for grilled salmon fillets, seasoned with a zesty lemon-herb marinade, to accompany the salad.

Whether you're a seasoned cook or just starting your culinary adventure, our Spring Salad with Watercress Dressing is a delightful and accessible recipe that promises to impress. Gather your ingredients, let the flavors of spring dance on your palate, and create a dish that celebrates the beauty of the season.

Let's cook with our recipes!

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING

Spring Greens Salad with Traditional Ranch Dressing image

Provided by Nancy Fuller

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper

Steps:

For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

SPRING SALAD WITH WATERCRESS DRESSING

Spring salad with watercress dressing image

Savour all the flavours of an Italian spring with this salad with a British twist

Provided by Maxine Clark

Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 35m

Number Of Ingredients 11

Ingredients

550g new potato , scrubbed
800g young broad beans in the pod (to give about 200g/8oz shelled beans)
200g fresh young asparagus
400g young peas in the pod (to give about 100g/4oz shelled peas)
90g pack prosciutto , sliced into ribbons
125g bag mixed salad leaves
100g pecorino cheese, shaved
50g fresh watercress , roughly chopped
6 tbsp extra-virgin olive oil
2 tbsp cider vinegar
pinch sugar

Steps:

Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.57 milligram of sodium

Tips:

For the best results, use fresh, tender watercress.
To make the dressing, simply whisk together the olive oil, vinegar, honey, salt, and pepper in a small bowl.
If you don't have watercress dressing, you can substitute another light and tangy dressing, such as a lemon-tahini dressing or a vinaigrette.
To assemble the salad, simply toss the greens, vegetables, and dressing together in a large bowl.
Serve the salad immediately, or chill it for later.

Conclusion:

This spring salad with watercress dressing is a light, refreshing, and flavorful dish that is perfect for a springtime lunch or dinner. The watercress dressing is tangy and flavorful, and it perfectly complements the fresh greens and vegetables. This salad is also very easy to make, and it can be ready in just a few minutes. So next time you're looking for a healthy and delicious salad, give this recipe a try.