3 Must-Try Spring Salad Recipes
- Fresh Life
- 05/20/15
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If you're tired of the same old Caesar salad, here are a few recipes that will put a spring back in your step. Get ready to pick and seal your garden harvests because these salads use a little bit of everything. Keep all your ingredients fresh with the FoodSaver® FM2100 Vacuum Sealer and you'll be enjoying some of the tastiest and healthiest lunchtime treats in no time.
1. Sugar Snap Salad
Replace the lettuce and spinach with some crisp sugar snap peas in this salad. The recipe is quick, and you can get it while it's hot or enjoy it cold after sealing and refrigerating.
Ingredients
- 1 1/2 pound sugar snap peas (stringed and halved)
- 1 cucumber (sliced)
- 1 cup radishes (sliced)
- 1/2 cup feta cheese (crumbled)
- 1 teaspoon white wine vinegar
- 3 tablespoons extra-virgin olive oil
Preparation
- Boil the sugar snap peas in salted water for roughly 1 minute or until tender. Drain and rinse in cold water.
- Toss with cucumber, radishes and feta cheese.
- Add the oils with salt and pepper for taste.
If you want to save leftovers, split the salad after step two, vacuum seal and refrigerate before adding oil.
2. Tomato Watermelon Feta Salad
Using watermelon is a perfect way to add some kick to your salad, and it goes well with herbs like mint or basil. This salad is a perfect treat for a hot day.
Ingredients
- 3 cups seedless watermelon (cubed)
- 4 heirloom tomatoes (cut into chunks)
- 1/2 cup red onion (sliced)
- 1/2 cup feta cheese (crumbled)
- 1 tablespoon mint (minced)
- 1 tablespoon basil (minced)
- 3 tablespoons extra-virgin olive oil
Preparation
- Toss the watermelon, red onion and tomatoes in a large bowl with the olive oil.
- Sprinkle on the mint and basil, tossing gently, and then the feta cheese.
- Add salt and pepper for taste.
For a little more variety, add the tomato watermelon and feta salad to a plate of arugula tossed with extra oil.
3. Hearty Quinoa Salad
It's hard to find a hearty and satisfying salad. That's why this quinoa recipe is such a favorite.
Ingredients
- 1 cup quinoa
- 1 red onion (cubed)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1 large tomato (diced)
- 2 tablespoons mint (minced)
- 1 avocado (peeled and cubed)
- 1 tablespoon fresh parsley (chopped)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
Preparation
- Boil the quinoa for roughly 10 minutes uncovered, drain and rinse with cold water.
- Toss the quinoa in a large bowl with the red onion, tomato, cucumber, bell pepper, oil, vinegar, mint and parsley. Add avocado cubes on top.
- Add salt and pepper or lemon juice for taste.
For an extra kick of protein, add red kidney beans or bits of tofu to the mix.
