SPRING SALAD DRESSING RECIPES RECIPES

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SPRING SALAD WITH BLUEBERRY BALSAMIC DRESSING RECIPE ...



Spring Salad with Blueberry Balsamic Dressing Recipe ... image

Quick and easy salad and so healthy! Delicious blend of fruit and greens! You can substitute goat cheese for the blue cheese, if desired. You can substitute pecans or almonds for the walnuts, if desired. You can substitute maple syrup for the honey, if desired.

Provided by Web Spinner

Categories     Salad    Green Salad Recipes

Total Time 20 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

2 cups mixed spring greens
1 cup sliced strawberries
1 cup blueberries
½ cup crumbled blue cheese
½ cup toasted walnuts
¼ cup fresh blueberries
¼ cup balsamic vinegar
¼ cup olive oil
1?½ teaspoons honey
1?½ teaspoons Dijon mustard
salt and ground black pepper to taste

Steps:

  • Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
  • Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 337.5 calories, CarbohydrateContent 17.8 g, CholesterolContent 12.7 mg, FatContent 28.3 g, FiberContent 3.4 g, ProteinContent 6.9 g, SaturatedFatContent 5.9 g, SodiumContent 333.4 mg, SugarContent 11.6 g

SPRING SALAD WITH WATERCRESS DRESSING RECIPE | BBC GOOD FOOD



Spring salad with watercress dressing recipe | BBC Good Food 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

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

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, FatContent 31 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 0.5 grams sugar, FiberContent 7 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.57 milligram of sodium

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