Nothing says spring like fresh produce! Great for serving as a side dish or the main event, these salads are stand alone quick recipes that can make a big impact when paired with the right dressing.
I love the versatility of Greek salad because it can be used as a side dish for pasta or pizza, but it can also be great in a pita pocket with meat, vegetables or falafel. There’s no shortage of varieties depending on how mild or flavorful you like it. Onions, anchovies, and olives optional!
- 1 head romaine
- 2 English cucumbers
- ½ cup grape tomatoes
- 2 peppers, diced
- pitted black olives
- cubed feta cheese / sheep’s milk blend (see Bedford Cheese Shop)
For Greek Goddess Dressing (via food.com):
- 3 tablespoons olive oil
- 1 large garlic clove, peeled
- ½ cup plain 2% yogurt
- ½ cup baby spinach leaves
- Juice of 1 lemon
Place all items in a food processor and blend until smooth.
Summer Pasta Salad: Orzo and Spinach with Sundried Tomatoes and Goat Cheese
My sister’s friend made this one summer weekend, and it was perfect alone or as a complement to grilled shish kebobs. It also can be improvised with sunflower seeds or other varieties of tomatoes.
- 1 cup cooked tri-color orzo (chill before serving and adding to salad)
- spinach or lettuce
- pine nuts
- fresh sundried tomatoes in oil
- crumbled goat cheese
For Garlic Vinaigrette:
- ½ squeezed lemon juice
- 4 cloves of garlic minced
- olive oil
- salt and pepper
Learn how to emulsify your dressing with Plated’s culinary director!
“Brooklyn Salad”: Kale Salad with Beets and Root Vegetables
A co-worker of mine from Brooklyn used to work at the farmer’s market each Saturday. She would bring delicious salads to work on Mondays with locally sourced ingredients. Fresh root vegetables like parsnips, carrots and beets with some crisp kale give this salad an earthy feel.
- roasted beets, cubed
- green apples, sliced
- optional: tofu, baked
Miso dressing recipe [from Gwyneth Paltrow’s “Notes from My Kitchen”]
Total preparation time: 5 minutes
Note: You will need a hand blender.
- 1/2 mild onion, peeled and roughly diced (or 4 spring onions)
- 1 small clove of garlic, peeled and roughly chopped
- 75 ml white miso
- 2 tbsp toasted sesame oil
- 35 ml soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp water
- large pinch coarse salt
- few grinds of black pepper
- 75ml vegetable oil
Blitz everything but the vegetable oil together in a blender until smooth. While the blender is running, slowly stream in the oil. Season to taste.
– Meg Miller