Light and Bright: Spring Salads to Savor

Ingredients:

• • 4 cups fresh spinach, washed and dried

• • 1 cup strawberries, hulled and sliced

• • 1/2 cup feta cheese, crumbled

• • 1/4 cup walnuts, toasted

• • 2 tablespoons balsamic vinegar

• • 1 tablespoon olive oil

• • Salt and pepper to taste

Instructions:

In a large bowl, combine the spinach, strawberries, feta cheese, and walnuts. In a separate small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Serve immediately for a refreshing spring dish.

Ingredients:

• • 4 cups arugula, washed and dried

• • 1 ripe pear, sliced

• • 1/2 cup blue cheese, crumbled

• • 1/4 cup pecans, toasted

• • 2 tablespoons apple cider vinegar

• • 1 tablespoon honey

• • Salt and pepper to taste

Instructions:

In a large bowl, combine arugula, pear slices, blue cheese, and pecans. In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Enjoy this salad chilled.

Ingredients:

• • 1 bunch of radishes, thinly sliced

• • 1 cucumber, thinly sliced

• • 1/4 red onion, thinly sliced

• • 2 tablespoons lemon juice

• • 1 tablespoon olive oil

• • Salt and pepper to taste

• • Fresh dill for garnish

Instructions:

In a mixing bowl, combine the radishes, cucumber, and red onion. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the vegetables and toss gently. Garnish with fresh dill and serve chilled.

Ingredients:

• • 8 oz. whole wheat pasta

• • 1 cup snap peas, trimmed

• • 1 cup cherry tomatoes, halved

• • 1 red bell pepper, diced

• • 1/4 cup feta cheese, crumbled

• • 3 tablespoons olive oil

• • 2 tablespoons red wine vinegar

• • Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions. In the last two minutes of cooking, add the snap peas. Drain and cool under running water. In a large bowl, combine the pasta, snap peas, cherry tomatoes, red bell pepper, and feta cheese. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad, toss to combine, and serve chilled or at room temperature.

Ingredients:

• • 2 oranges, segmented

• • 1 avocado, diced

• • 1 cup mixed greens

• • 1/4 cup red onion, thinly sliced

• • 2 tablespoons lime juice

• • 1 tablespoon olive oil

• • Salt and pepper to taste

Instructions:

In a large bowl, combine the orange segments, avocado, mixed greens, and red onion. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine. Serve immediately for a zesty spring dish.

Ingredients:

• • 1 cup quinoa, cooked and cooled

• • 1 mango, diced

• • 1 bell pepper, diced

• • 1/4 cup cilantro, chopped

• • 1 lime, juiced

• • 1 tablespoon olive oil

• • Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, mango, bell pepper, and cilantro. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix well. This refreshing salad is perfect for potlucks or as a meal prep option.

Ingredients:

• • 2 grilled chicken breasts, sliced

• • 4 cups mixed greens

• • 1/2 cup cherry tomatoes, halved

• • 1/2 cup cucumber, sliced

• • 1/4 cup balsamic vinaigrette

• • Salt and pepper to taste

Instructions:

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Top with grilled chicken slices. Drizzle with balsamic vinaigrette and season with salt and pepper. Toss to combine before serving.

Ingredients:

• • 1 can chickpeas, drained and rinsed

• • 1 avocado, diced

• • 1/4 red onion, diced

• • 1 cup cherry tomatoes, halved

• • 1 tablespoon lemon juice

• • Salt and pepper to taste

Instructions:

In a mixing bowl, combine chickpeas, avocado, red onion, and cherry tomatoes. Drizzle with lemon juice and season with salt and pepper. Toss gently and serve fresh for a nutritious and satisfying salad.