Spring Vegetable Salad Recipes

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SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Provided by James Briscione

Categories     side-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10



Spring Vegetable Salad with Horseradish and Lemon Vinaigrette image

Steps:

  • For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
  • Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
  • Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
  • Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

1 tablespoon white wine vinegar
1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil
Kosher salt
4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill
2 tablespoons fresh micro mint or pea tendrils

SPRING VEGETABLE SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Spring Vegetable Salad image

Steps:

  • Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.

SPRING VEGETABLE ORZO PASTA SALAD

Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.

Provided by yogamatters

Categories     Vegan

Time 40m

Yield 8 jars, 12-15 serving(s)

Number Of Ingredients 12



Spring Vegetable Orzo Pasta Salad image

Steps:

  • Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
  • In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
  • In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6

1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
12 ounces orzo pasta, cooked to al dente and cooled
15 ounces artichoke hearts (canned)
1 1/2 cups sun-dried tomatoes packed in oil
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

SPRING VEGETABLE PASTA SALAD

I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.

Provided by Diana 2

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13



Spring Vegetable Pasta Salad image

Steps:

  • Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
  • Place drained noodles in a large bowl and add the next five ingredients. Mix well.
  • In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
  • Pour dressing onto the noodle/vegetable mix and toss to coat.
  • Chill for several hours before serving.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8

2 1/2 cups noodles, I use No Yolks brand
1/2 cup corn niblets, frozen
1/2 cup sweet red pepper, diced
1 1/2 cups broccoli, flowerets
1 cup carrot, match stick style
1/4 cup chives, fresh chopped
1/2 cup salad dressing, I prefer Miracle Whip Calorie Wise
1/4 cup fat free sour cream
1 tablespoon lemon juice
1/4 teaspoon summer savory
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper

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