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spring salad

c
ChrisKC Mar 25, 2009 12:34 PM

Any suggestions for a salad for easter dinner? We are having ham, au gratin potatoes, asparagus, deviled eggs, strawberry shortcake for dessert. I am kinda at a loss since asparagus and strawberries are already included in the menu.

  1. c
    ChrisKC Mar 26, 2009 07:57 AM

    Thanks for all the suggestions! Exactly what I'm looking for.

    1. s
      salsailsa Mar 25, 2009 07:29 PM

      What abouit romaine with red onion, toasted pecans and orange and a poppy seed vinaigrette.

      Or Butter lettuce with goat cheese and balsamic fig- vinaigrette.

      1 Reply
      1. re: salsailsa
        kchurchill5 Mar 25, 2009 07:32 PM

        both nice. How about some fresh Orange segments on the first one or some blood oranges or mango on the second. Would make a sweet, crunchy and soft texture with the mango. Even papaya marinated in some pomegranate juice which is great.. You can actually dip in yogurt and then panko and fry. They are great additions over a soft lettuce salad.

      2. kchurchill5 Mar 25, 2009 07:18 PM

        Spinach, grilled grapefruit, oranges, onions, a sweet honey sauce with nuts

        Peas and fresh grilled chippollini onions, red peppers

        Or a fresh wild greens, blue cheese, walnuts with and pears.

        Or Spring greens with avacado, mango, red onion, pecans

        Or how about a spring panzanella salad with fresh spring vegetables.

        1. p
          piccola Mar 25, 2009 06:58 PM

          Try a salad with either sugar snap peas or, if you're in the northeast U.S./eastern Canada, fiddleheads.

          1. r
            rainey Mar 25, 2009 04:18 PM

            When I think "spring salad" I think mixed baby greens, toasted pecans and paper thin slices of crisp Asian pear. I use a light vinaigrette of olive oil and vinegar steeped with nasturtiums including seed pods. Naturally, brightly colored nasturtium petals are the ideal garnish.

            To make nasturtium vinegar I stuff a jar with fresh flowers and green seed pods. I fill the jar with seasoned rice vinegar and let it steep for a week after which I drain it. Then I fill a clean jar with more flowers and pods, pour over the steeped vinegar and give it a second week. When that's drained you have a brightly colored and slightly peppery vinegar that's light and smooth and perfect for the season.

            1. b
              beggsy Mar 25, 2009 01:30 PM

              This is a great, light salad -- and it is called 'Spring Salad'!

              http://www.epicurious.com/recipes/foo...

              1. greygarious Mar 25, 2009 12:46 PM

                If you don't make your own dressings and have Trader Joe's nearby, I recommend their Champagne Pear and Bleu Cheese Vinaigrette (or maybe it's Gorgonzola). It's refrigerated, in the produce section. I'd go with frisee or mesclun, with scallion, and maybe some slivered almonds, grape tomatoes, dried fruit of some sort.

                2 Replies
                1. re: greygarious
                  c
                  ChrisKC Mar 25, 2009 01:36 PM

                  Nope, I'm in KC and we don't have a Trader Joes. Boo hoo! I do want something dressed though, not just a green salad with variety of dressings. That TJ's dressing sounds delicious

                  1. re: greygarious
                    kattyeyes Mar 25, 2009 06:24 PM

                    Love almonds and love dried apricots, too (no matter what the season)--both the taste and the color of the apricots are such nice additions to a simple salad. Ooh, know what else that I discovered recently? Dried Michigan cherries. Mmmmmmmmmm. And so pretty, too.

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