Spring Salad With A Really Cool Dressing Recipes

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SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 15



Spring Greens Salad with Traditional Ranch Dressing image

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.

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

SPRING SALAD

People are surprised when they taste this salad with the odd combination of ingredients, but it's a very very good salad.

Provided by BROWNDOG

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 11



Spring Salad image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
  • Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 28.9 g, Cholesterol 39 mg, Fat 44.8 g, Fiber 3.7 g, Protein 9.4 g, SaturatedFat 9.9 g, Sodium 546.5 mg, Sugar 20.5 g

12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
½ cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
½ cup raisins
½ cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
¼ cup white sugar

SPRING SALAD

This is one of my favorite salads! It is so good, and goes well with any sandwich or meat. It is our favorite salad with BBQ ribs.

Provided by Toadi

Categories     Low Cholesterol

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Spring Salad image

Steps:

  • Cook noodles according to directions on the box. Drain,cool and set aside. (I use shell or ring noodles).
  • Chop the cucumbers and onions. Shred the carrots.
  • Combine the mayo, vinegar, sugar, salt & pepper. Add the noodles and vegetables. Chill in the frig 2 hours or overnight to flavor thru.
  • Enjoy!

16 ounces shell noodles
1 cucumber, chopped
1 cup carrot, shredded
1/4 cup onion, chopped
1 cup mayonnaise
1/2 cup Miracle Whip
2 tablespoons sugar
1 tablespoon vinegar
1/4 teaspoon salt
1/2 teaspoon pepper

SPRING SUNSHINE SALAD WITH CITRUS PARMESAN DRESSING

Make and share this Spring Sunshine Salad With Citrus Parmesan Dressing recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4-6

Number Of Ingredients 14



Spring Sunshine Salad With Citrus Parmesan Dressing image

Steps:

  • Salad:.
  • Wash and dry salad greens well and place them in a large bowl.
  • Add orange pieces, nuts, and onions.
  • Toss well with the Citrus Parmesan Dressing .
  • Add the avocado and toss the salad gently, so as not to mush the avocado.
  • Sprinkle with some Parmesan shavings(using a vegetable peeler).
  • Citrus Parmesan Dressing:.
  • In a bowl combine the grated Parmesan, orange zest and juice, and the shallots.
  • Whisk in the red wine vinegar.
  • Whisk in the olive oil and finish by seasoning with salt and pepper.
  • Or you may use a jar and shake the dressing.
  • A few more ideas from Heidi:.
  • Gently heat the dressing and toss with spinach, for a warm, slightly wilted dinner salad.
  • Use the vinaigrette as a marinade.
  • Use it to toss with pasta (stuffed cheese filled pasta is an especially good choice).

6 -8 handfuls mixed salad greens, washed and dried well (or butter lettuce)
1 -2 medium orange, sectioned, pith removed, cut in half
1 avocado, thinly sliced
1/2 cup toasted nuts (sliced almonds, pine nuts, walnuts, etc)
1/2 cup sliced spring onion (scallions, or green onions)
parmesan cheese, shavings to garnish
1/3 cup freshly grated parmesan cheese
2 oranges, zest and juice of
2 tablespoons chopped shallots (or red onion, or scallions)
2 tablespoons red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon lemon juice
2 pinches salt
2 pinches pepper

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