Spring Salads

Vegetables are not quite in full swing, but we are seeing lots of greens. Young and tender, these make wonderful salads that can accompany a meal or be the entire feast in itself. If you read to the end, you will even see how a “weed” can be tasty. Hint, if you draw from your own yard, be sure to wash the greens thoroughly since they can have been “visited” by some animals.

Spring Greens and Hot Bacon Vinaigrette

Ingredients:

• 1 bunch (about 8 ounces) Swiss chard
• 1 bunch (about 7 ounces) kale, ribs and stems removed
• 1 bunch (about 7 ounces) watercress, stems trimmed
• 8 spring (green) onions or 12 scallions, thinly sliced
• 1 pound thick-cut bacon, cut into 1 inch pieces
• ¾ cup bacon fat or vegetable oil
• ¾ cup apple cider vinegar
• salt and pepper to taste

Directions:

• Slice and/or tear Swiss chard, kale, and watercress into thin pieces. Combine with onions (or scallions).
• Meanwhile cook bacon until brown and crisp. Reserve bacon fat for salad dressing, if desired.
• Combine warm bacon fat (or vegetable oil), vinegar, salt, pepper, and half the cooked bacon. Pour over mixed greens. Top with remaining bacon crumbles.

Potato Salad with Salmon

Ingredients:

• 1 pound small potatoes, halved or quartered
• olive oil for drizzling
• salt and pepper to taste
• 1 jar (12 ounces) marinated artichokes, drained
• 4 (6 ounces) salmon fillets, skinless
• 1 ½ cups herbs, your choice of parsley, dill, cilantro, mint, etc.
• ¼ cup peppadew peppers, drained and coarsely chopped
• ½ cup pitted green olives, chopped
• 1 lemon

Directions:

• Place potatoes on a rimmed baking sheet. Drizzle with olive oil and season to taste. Toss to coat and then bake in an oven preheated to 425 until the potatoes are almost tender.
• Remove baking sheet from the oven and add artichokes over the potatoes. Return to the oven and roast until potatoes begin to brown.
• Prepare salmon by drizzling with oil and seasoning both sides to taste.
• Remove baking sheet and toss vegetables together. Nestle the salmon between the vegetables and roast until fish is opaque in the center and flakes easily.
• Transfer potatoes and artichokes to a bowl. Add herbs, peppers, and olives. Toss to combine. Add juice of one lemon and drizzle with oil. Season to taste. Toss again.
• Arrange pieces of salmon over the salad.

Spring Mix Salad

Ingredients:

• 1 package (10 ounces) mixed salad greens
• 1 avocado, peeled, pitted and chopped
• 1 tomato, chopped
• 1 can (6 ounces) black olives, drained
• 6 pepperoncini peppers
• ¼ cup olive oil
• 2 teaspoons white vinegar
• 2 teaspoons garlic salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 ounces grated Parmesan cheese

Directions:

• Toss together greens, avocado, tomato, olives, and peppers.
• In a small bowl, whisk oil, vinegar, garlic salt, oregano, and basil. Pour over salad.
• Garnish with cheese.

Pineapple Arugula Salad

Ingredients:

• 4 cups arugula, torn or chopped
• 1 cup diced pineapple
• ¼ cup chopped cilantro or parsley
• ¼ medium red onion, thinly sliced
• 3 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons maple syrup or honey
• salt and pepper to taste

Directions:

• Mix arugula, pineapple, cilantro or parsley, and onion together.
• Whisk vinegar, oil, maple syrup or honey, and seasonings and pour over salad. Toss to coat.

Dandelion Salad

Ingredients:

• ½ pound young dandelion greens, torn or chopped
• ½ red onion, chopped
• 2 tomatoes, chopped
• ½ teaspoon dried basil
• salt and pepper to taste

Directions:

• Toss all ingredients together and season to taste. Serve with a vinaigrette or your favorite dressing.