Easy Spring Salad Recipes

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Salad Recipes are the perfect way to dress up your day with a healthy, bright, and delicious meal. These Salads are fresh, flavorful, easy, and delicious! As the weather gets warmer, amazing Salad Recipes are a must for lunch or dinner, especially spent outside with friends or family.  

STRAWBERRY BACON SALAD


Strawberry bacon salad with balsamic vinaigrette salad dressing

INGREDIENTS

 INGREDIENTS FOR THE BALSAMIC-HONEY-LIME VINAIGRETTE:

  • Juice of 1 lime 2 tablespoons
  • Zest of ½ lime
  • 2 tablespoons good balsamic vinegar
  • 3 tablespoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼-½ teaspoon red pepper flakes
  • ½ cup extra virgin olive oil

INGREDIENTS FOR THE SALAD:

  • 1 pint strawberries hulled & sliced
  • ¼ cup goat or feta cheese crumbled
  • ½ cup dried cranberries
  • 4 slices bacon crisped & crumbled
  • ¼ cup pecans honey roasted or toasted
  • 1-2 tablespoons mint leaves rough chopped


INSTRUCTIONS

  1. FOR THE VINAIGRETTE:
  2. Place all vinaigrette ingredients EXCEPT the olive oil in a medium bowl and whisk until well incorporated. Then, while whisking vigorously, drizzle in the olive oil. Whisk until the oil and vinegar mixture has emulsified. (If preferred, whisk all vinaigrette ingredients together and then whisk or shake it immediately before using.) Refrigerate until ready to serve.
  3. FOR THE SALAD:
  4. Arrange the sliced strawberries on a small serving plate or platter. Sprinkle the strawberries with the feta cheese, cranberries, bacon and pecans. Drizzle the vinaigrette over the salad and sprinkle the pecans on top and garnish with small mint leaves.
  5. Enjoy!
NOTES
*NOTE: For early prep: make the vinaigrette, cook and crumble the bacon, wash & dry the strawberries then keep these ingredients (along with the cheese) refrigerated until ready to plate the salad.

ROASTED POTATO SALAD




potatoes

Bacon Ranch Roasted Potato Salad

roasted potato salad with bacon, cucumber, and ranch


INGREDIENTS:

  • 24 oz (1 pound 8 oz) Dutch Yellow Baby Potatoes, quartered
  • 1 Tbsp olive oil
  • a pinch salt and pepper, to taste
  • 3 small Persian cucumber, 1/4'' thick slices, quartered
  • 4 thick slices of bacon, cooked, crumbled into small pieces
  • half of 1 oz. packet Hidden Valley Ranch Powder
  • 8 oz sour cream
  • chives, as needed for garnish


DIRECTIONS:

  1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper. Thoroughly scrub and wash potatoes. Pat dry and cut into quarters. Place on prepared baking sheet.
  2. Drizzle olive oil and a pinch of salt and pepper over cut potatoes. Toss to combine and coat potatoes with oil. Bake for 20-25 minutes, rotate pan midway through baking. Let potatoes cool to room temperature.
  3. Meanwhile, mix together half a 1-oz packet of ranch powder with 8 oz of sour cream. Cover and let chill in fridge will your prepare other ingredients.
  4. Once potatoes have cooled, combine with cucumbers and bacon. Start by adding 1/3 cup of the ranch dip. Fold to combine. Add additional ranch dip depending on your preferences. I didn't use all the dip. I wanted the bacon and cucumbers to stand out.
  5. Garnish with chives. Serve chilled.



cucumber noodle prawn and mango salad (gluten free)





INGREDIENTS :
  • 400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined
  • 2 Mangoes (cored, peeled and sliced)
  • 3 Cucumbers (spiralized)
  • 1 Red Onion (spiralized)
  • 2 teaspoons Olive Oil
  • 2 tablespoons Chilli (Thai Sweet Sauce)
  • 1 teaspoon Fish Sauce
  • 1 tablespoon Rice Wine Vinegar
  • Salt and Pepper to taste
  • Mint Leaves (Chopped for topping)

INSTRUCTIONS
  1. Heat a teaspoon of oil in a pan.
  2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
  3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
  4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

NOTES
If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

LEMONY SHAVED ASPARAGUS TOMATO SALAD

Roasted tomatoes add a little touch of sweetness to this lemony asparagus salad.


All the flavors of spring come together in this lemon filled asparagus tomato salad.

This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it’s the perfect way to ring in the spring season.

 PREP TIME  : 10 minutes
COOK TIME  : 10 minutes
TOTAL TIME  : 20 minutes
Ingredients

  • 1 large bunch of asparagus, woody ends trimmed off
  • 8 ounces cherry or grape tomatoes
  • 3 tablespoons lemon juice, divided
  • 1 1/2 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 2 tablespoons fresh basil chopped
  • parmesan cheese, shaved using a vegetable peeler for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst.
  3. Meanwhile, trim the tops of the asparagus spears and set aside. Using a vegetable peeler, peel the remaining part of the spears to get thin shavings of asparagus.
  4. Place the shaved asparagus and asparagus tops in a large bowl with the roasted tomatoes and chopped basil.
  5. Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice with salt and pepper to taste.
  6. Pour the dressing into the bowl and gently toss to combine.
  7. Plate the salad and top with a few shavings of parmesan cheese.