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Spring Salads

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.


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


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.


4 cups assorted salad greens, torn into small


1 orange, peeled and sectioned

2 kiwis, peeled and thinly sliced

3/4 cup strawberries, sliced


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.


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.


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.

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