Salads can get a bad rap for being boring and bland, but these salad recipes are anything but boring. These healthy and flavorful salads are easy to make and will be spicing up your table in no time.
Spring Mix and Strawberry Salad
- 2 & 1/2 cups spring mix lettuce
- 2 cups quartered strawberries
- 3 tbsp roasted pine nuts (roasted on a skillet over the stove on medium heat for 4-5 minutes, stirring)
- 1/2 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 2 tbsp avocado oil
- salt and pepper to taste
- Slice the strawberries.
- Roast the pine nuts in a skillet on medium heat for 4-5 minutes, until lightly toasted.
- In a bowl combine the spinach, strawberries, and pine nuts.
- Whisk the dijon mustard, honey, white wine vinegar, and avocado oil.
- Add the dressing to the salad and toss to mix, adding some salt and pepper to taste.
Q Tip: Serve with our Potter Stone Gray Melaboo™ Serving Bowl.
- 4 small zucchini and yellow summer squash
- ½ cup halved cherry tomatoes
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- ¼ teaspoon fine sea salt
- Pepper to taste
- Parmesan cheese, grated
- Slice the squash into paper-thin slices using a mandoline. Add to a bowl.
- Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl.
- Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
- Transfer salad to serving dish, garnish with grated parmesan cheese.
Q Tip: Serve on our Peony White Melamine Platter.
Heirloom Tomato, Goat Cheese and Shallot Salad
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Salt and pepper, to taste
- Chopped dill, for serving
- In a small skillet, combine the olive oil, garlic and lemon zest.
- In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
- Bring a small saucepan of water to a boil.
- Turn the heat to low until the water is simmering.
- Place the eggs in the water. Cook for 6 minutes, until soft boiled.
- With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes.
- Peel the eggs
- Arrange the tomatoes on a platter and season with salt and pepper.
- Top the tomatoes with the shallot and vinegar mixture.
- Warm the olive oil, garlic, and lemon zest over moderate heat to a gentle simmer.
- Pour over the tomatoes.
- Cut the eggs in half crosswise and place the halves on the platter.
- Sprinkle with chopped dill.