Thread: Ideas for Spring/Easter salad?

On Apr 7, 3:23*pm, Kris <shanno...@hotmail.com> wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris

Spinach/strawberry?

Kris asked:

> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.

This was posted here by Jack Schidt some years ago:

Strawberry Spring Salad
Yield: 4 Servings

3 tb White wine vinegar
3 tb Water
1 tb Honey
2 tb Extra-virgin olive oil
1/8 ts Salt
1/8 ts Pepper
3 c Strawberries, quartered
10 oz Italian Blend salad greens
4 ts Pine nuts, roasted

Combine first 6 ingredients and stir well with a whisk. Combine strawberries
and greens. Add the vinegar mix; toss to coat. Sprinkle with nuts.

Bob

Kris wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris
>

This salad has been popular at my house, and the dressing is added to
the salad. It tastes much better than it sounds, and it is attractive in
appearance.


Shoepeg Corn and Baby Pea Salad

Salad

1 large green pepper, seeded and diced
1 1/2 cups celery, diced
1 (15 ounce) can baby green peas (Le Seueur brand)
1 cup green onions, chopped
1 (4ounce) jar diced pimentos, drained
1 (11 ounce) can white shoepeg corn

Dressing

1/2 cup apple cider vinegar
1/4 cup sugar (or substitute Splenda)
1/4 cup canola oil
1/4 teaspoon salt
1 teaspoon dried dill (or use fresh)

In a large bowl with a good top that seals, combine all of the
vegetables and toss to combine.

Add the salad dressing ingredients.Place tight fitting lid on the
bowl and refrigerate for at least 2 hours.

Periodically, give the bowl a shake to distribute the dressing
over the vegetables.

Serve cold with a slotted spoon. I will serve this on a leaf of
red leaf lettuce.

Note: I mix the dressing in the bowl first, then I add
the vegetables.


Becca

When you mentioned walnuts and bleu cheese, my mind went to a Waldorf
Salad with bleu cheese, walnuts, celery, grapes or not, mayo or yogurt
dressing (or maybe bleu cheese dressing.)

I have been planning to make this all week because we had some apples
left over in the garage fridge that we had forgotten about. I think
I'll wait until Easter Sunday now, as it goes good with ham.

Libby

On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris <[email protected]>
wrote:

>What other Spring-y green salads do you make? All suggestions welcome.

Nothing says Spring like asparagus. Blanche and marinate in
oil/vinegar dressing of your choice. Arrange on Bibb with chopped
egg and glazed pecans.


Fresh,...very fresh greens with red onion and chopped parsley. Since
it is the Easter season...the chopped egg probably will be handy and
adds nice color. Raspberry vinaigrette would be nice.

Just keep it light, and very fresh.

On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris <[email protected]>
wrote:

>Good afternoon all,
>
>Trying to put together my Easter dinner menu, and I'm stuck on the
>salad.
>
>Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
>having a pear tart for dessert and I don't want to "double-dip".
>
>What other Spring-y green salads do you make? All suggestions welcome.
>
I think you should go simple and just do a spring mix... maybe with
some leaf lettuce (bibb or red) mixed in also to make it less
expensive.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris <[email protected]>
wrote:

>Good afternoon all,
>
>Trying to put together my Easter dinner menu, and I'm stuck on the
>salad.
>
>Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
>having a pear tart for dessert and I don't want to "double-dip".
>
>What other Spring-y green salads do you make? All suggestions welcome.
>
If you like blue cheese with greens, you would like the baby blue
salad, which contains baby greens, blue cheese, strawberries, orange
sections, and sweet and spicy pecans:

http://find.myrecipes.com/recipes/re...cipe_id=466956

It is such a wonderful combination of flavors and textures.

Tara

On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris <[email protected]>
wrote:

>Good afternoon all,
>
>Trying to put together my Easter dinner menu, and I'm stuck on the
>salad.
>
>Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
>having a pear tart for dessert and I don't want to "double-dip".
>
>What other Spring-y green salads do you make? All suggestions welcome.
>
I've been reading back issues of Bon Appetite since posting my other
reply in this thread and came across this recipe.

Asian Spinach Salad with Orange and Avocado
http://www.epicurious.com/recipes/fo...Avocado-241325
Bon Appétit | February 2008

Makes 4 servings

ingredients
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 avocado, halved, pitted, peeled, cut into 1/2-inch wedges

preparation

Whisk first 5 ingredients in large bowl. Season to taste with salt and
pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch
rounds; cut rounds crosswise in half. Add spinach to dressing; toss to
coat. Add avocado and orange; toss gently.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article
<[email protected]>,
Kris <[email protected]> wrote:

> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.

Never made it and have no recipe, but with all this talk about blood
oranges I remembered this:

mixed greens
blood oranges, cut so you can see the color
walnuts (toasted and maybe sugared)
shaved hard cheese
dressing

--
Dan Abel
Petaluma, California USA
[email protected]
"[Don't] assume that someone is "broken" just because they behave in ways
you don't like or don't understand." --Miche

Tara wrote:
> On Tue, 7 Apr 2009 15:23:40 -0700 (PDT), Kris <[email protected]>
> wrote:
>
>> Good afternoon all,
>>
>> Trying to put together my Easter dinner menu, and I'm stuck on the
>> salad.
>>
>> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
>> having a pear tart for dessert and I don't want to "double-dip".
>>
>> What other Spring-y green salads do you make? All suggestions welcome.
>>
> If you like blue cheese with greens, you would like the baby blue
> salad, which contains baby greens, blue cheese, strawberries, orange
> sections, and sweet and spicy pecans:
>
> http://find.myrecipes.com/recipes/re...cipe_id=466956
>
> It is such a wonderful combination of flavors and textures.
>
> Tara
>
>
>

Thanks Tara. That's a keeper.

Bob

On Apr 7, 6:23*pm, Kris <shanno...@hotmail.com> wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris

TONS of delicious-sounding ideas! Thank you.

I may make more salads in the next weeks regardless of Easter.

Kris

"Kris" <[email protected]> wrote in message
news:[email protected]...
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris

I can tell you what we're having: Spring mix with baby greens, arugula,
raddichio, pea shoots, and onion shoots. One half is going to have pecans
and strawberries and feta. The other is going to have cucumber, grape
tomatoes, and jicama.

kimberly
--
http://eating-sandiego.blogspot.org

Kris wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris


Romaine or baby greens
fresh strawberries
goat cheese, crumbled
blush vinaigrette dressing
toasted pecans

It's a very nice combination.

gloria p

On Tue, 7 Apr 2009 19:49:13 -0700, "Nexis" <[email protected]> wrote:

>I can tell you what we're having: Spring mix with baby greens, arugula,
>raddichio, pea shoots, and onion shoots. One half is going to have pecans
>and strawberries and feta. The other is going to have cucumber, grape
>tomatoes, and jicama.

What are you doing for a salad dressing?

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 7 Apr 2009 19:49:13 -0700, "Nexis" <[email protected]> wrote:
>
>>I can tell you what we're having: Spring mix with baby greens, arugula,
>>raddichio, pea shoots, and onion shoots. One half is going to have pecans
>>and strawberries and feta. The other is going to have cucumber, grape
>>tomatoes, and jicama.
>
> What are you doing for a salad dressing?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

The portion with strawberries is getting a balsamic vinaigrette and the rest
gets one made with this amazing grapefruit vinegar I have. I love it.

kimberly
--
http://eating-sandiego.blogspot.com

On Apr 7, 10:56*pm, Puester <gpues...@comcast.net> wrote:
> Kris wrote:
> > Good afternoon all,
>
> > Trying to put together my Easter dinner menu, and I'm stuck on the
> > salad.
>
> > Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> > having a pear tart for dessert and I don't want to "double-dip".
>
> > What other Spring-y green salads do you make? All suggestions welcome.
>
> > Thank you,
> > Kris
>
> Romaine or baby greens
> fresh strawberries
> goat cheese, crumbled
> blush vinaigrette dressing
> toasted pecans
>
> It's a very nice combination.
>
> gloria p

We had a avriation on this last night with dinner:

"Italian Mix", which is baby romaine and red lettuces
blackberries
goat cheese
hearts of palm
celery
toasted almonds
balsamic vinaigrette

It was wonderful!!!

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 7 Apr 2009 19:49:13 -0700, "Nexis" <[email protected]> wrote:
>
>>I can tell you what we're having: Spring mix with baby greens, arugula,
>>raddichio, pea shoots, and onion shoots. One half is going to have pecans
>>and strawberries and feta. The other is going to have cucumber, grape
>>tomatoes, and jicama.
>
> What are you doing for a salad dressing?
>
>
Probably Preparation H... strawberries and feta is TIAD.

On Apr 7, 5:23*pm, Kris <shanno...@hotmail.com> wrote:
> Good afternoon all,
>
> Trying to put together my Easter dinner menu, and I'm stuck on the
> salad.
>
> Usually I do a walnut, pear & blue cheese on butter lettuce, but I'm
> having a pear tart for dessert and I don't want to "double-dip".
>
> What other Spring-y green salads do you make? All suggestions welcome.
>
> Thank you,
> Kris

I'm stuck in the 70s for Easter salad - either Perfection (gelatin)
Salad, or Sunshine (Jello) Salad .... or (not the 70s) Ambrosia, or 24-
Hour Salad or Waldorf Salad.

N.

On Wed, 8 Apr 2009 04:11:58 -0700, "Nexis" <[email protected]> wrote:

>The portion with strawberries is getting a balsamic vinaigrette and the rest
>gets one made with this amazing grapefruit vinegar I have. I love it.

Oh, man... you just keep me asking questions! Is that grapefruit
vinegar homemade or store bought?

--
I love cooking with wine.
Sometimes I even put it in the food.