 Signs of spring are all around us. And what better
way to introduce this great time of year than with light spring salads for your
dining table. Varieties are endless, and colorful, crisp vegetables add to the
beauty of these simple spring favorites. I've also included some tasty dressings
to top off these healthy creations.
SHRIMP SALAD
4 cups assorted greens
(iceberg, radicchio, and romaine)
1 large tomato, cut into chunks
1 cucumber, thinly sliced
8 ounces cooked shrimp, peeled and deveined
1 medium carrot, thinly sliced
1/2 green bell pepper, cut into strips
POPPY SEED DRESSING
1-1/2 cups sugar
2 teaspoons ground mustard
2 Tablespoons poppy seed
2/3 cup cider vinegar
2 cups vegetable oil
In a medium bowl mix Poppy Seed Dressing ingredients
in a blender and refrigerate. Tear salad greens into chunks. Combine remaining
salad ingredients in a large bowl. Shake dressing well, add to salad, and toss.
Serves 4.
GREAT GREEN SALAD
4 cups assorted salad greens, torn into small
pieces
1 orange, peeled and sectioned
2 kiwis, peeled and thinly sliced
3/4 cup strawberries, sliced
CITRUS VINAIGRETTE
1/4 cup white wine vinegar
1/3 cup orange juice
2 Tablespoons green onions, finely chopped
1/4 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons Dijon mustard
Combine all dressing ingredients and pour into a
jar. Refrigerate 2 hours to allow flavors to blend. Arrange salad greens and
fruit on four individual salad plates. Top with vinaigrette right before serving.
Serves 4.
FAVORITE PEA SALAD
1 head iceberg lettuce
1 cup chopped celery
1 cup green onions, chopped
1 cup frozen peas
1 cup mayonnaise
2 teaspoons sugar
2 Tablespoons grated Parmesan cheese
2 Tablespoons crumbled bacon
Tear lettuce into small pieces. Layer lettuce, celery,
onions, and peas on top of lettuce. Mix sugar and mayonnaise. Carefully spread
over peas. Sprinkle cheese and bacon over all. Chill 2 hours. Serves 4.
ROMAINE SALAD
1 clove garlic, minced
1-1/2 cups vegetable oil
1/2 cup vinegar
1 egg, coddled 1 minute
(softly cook)
1/2 cup anchovies, mashed well
1/4 cup Romano cheese
2 large bunches romaine lettuce
1 cup toasted croutons
Mix garlic, oil, vinegar, egg, and anchovies. Blend
well. Toss lightly with romaine lettuce and Romano cheese. Add croutons and
serve immediately. Serves 10.
Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.
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