New salads for spring and summer

Salad recipes for spring and summer

Feta and Strawberry Salad

Makes 6 servingsDressing:
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1-1/2 teaspoons granulated sugar
1 garlic clove, chopped
1/2 teaspoon salt
Fresh black pepper to taste
1-1/2 teaspoons mustardSalad:
1 head romaine lettuce, chopped
3 cups thickly sliced strawberries
1 avocado, peeled, pitted, diced
5 ounces feta cheese, crumbled
1/2 cup thinly sliced green onions
1/2 cup pine nutsDirections:
1. To make the dressing, combine oil, vinegar, sugar, garlic, salt, pepper and mustard in a blender or food processor. Pulse to blend.2. To make salad, gently combine lettuce, strawberries and avocado in a large bowl. Top with feta cheese, green onions and pine nuts. Serve dressing on the side or drizzle overtop of salad and toss lightly to coat.

Chicken Apricot Blue Cheese Salad

Makes 6 servingsDressing:
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/4 cup finely chopped dried apricots
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons waterSalad:
1 pound baby spinach
6 fresh small apricots, halved, pitted, quartered
1/2 pound diced cooked chicken
1/2 red onion, thinly sliced
1 cup sliced almonds, toasted
4 ounces crumbled blue cheeseDirections:
1. For dressing, blend vinegar with dried apricots, mustard, garlic, salt, pepper and water in a blender or food processor until fully combined.2. For salad, combine spinach, fresh apricots and onion in a large bowl. Top with almonds and blue cheese. Drizzle with dressing or serve on the side.

Everyday Vinaigrette

Makes 1 cupThis simple vinaigrette should be a staple in your refrigerator. It is the perfect dressing for many types of salads and for salads served all year round.Ingredients:
3/4 cup extra-virgin olive oil
4 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 large shallot, peeled and cut into chunksDirections:
Combine olive oil, vinegar, salt, pepper and mustard in a blender or food processor. Pulse until well combined. Add shallot and pulse until just chopped.Note: You can also create variations by adding citrus juices, fruit juices, herbs or spices.

More super salad recipes for spring and summer

How to eat healthy at the salad bar
Spring into salad recipes
Simple summer salads