May is National Salad Month. Let’s toss and taste a healthy and delicious dish!

tastemade salads

We wrap up our Food Focused week by celebrating National Salad Month.
Check out these 4 delicious and healthy salad recipes from www.tastemade.com.

 4 Delicious & Healthy Spring Salads

Tomato, Cucumber, and Red Onion Salad with Garlic Balsamic Vinaigrette

INGREDIENTS

  • 2 lg. cucumbers, peeled, seeded, and sliced

  • 12 ounces grape tomatoes, halved

  • 1/2 small red onion, thinly sliced

  • 2 ounces crumbled feta

  • 1/4 cup rice vinegar

  • 1/4 cup balsamic vinegar

  • 2 cloves garlic, minced

  • 1/4 cup olive oil

  • 2 teaspoon freshly squeezed lemon juice

  • 1 tablespoon (3-4 leaves) fresh basil, sliced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. Combine vinegars, lemon juice, olive oil, garlic, salt and pepper in a small mixing bowl. Set aside.

  2. In a large mixing bowl, combine cucumbers, tomatoes, red onion, feta, and basil.

  3. Add vinegar mixture and gently toss to coat.

Blueberry and Spinach Salad with Honey-Lemon Vinaigrette

INGREDIENTS

  • 3 cups mixed baby greens (spring mix)

  • 1/2 cup strawberries, sliced

  • 2 cups blueberries

  • 1/4 cup sliced almonds

  • 3 tablespoon freshly squeezed lemon juice

  • 3 tablespoon rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoon raw honey

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.

  2. Combine strawberries, blueberries, almonds, and greens.

  3. Add dressing and toss to coat.

Spring Pasta Salad with Red Wine Vinaigrette

INGREDIENTS

  • 1 1/2 cups quinoa farfalle noodles, cooked and drained

  • 1/2 pounds fresh asparagus, shaved

  • 2 carrots, shaved

  • 1 red bell pepper, cut into thin strips

  • 1/4 cup parmesan cheese, grated

  • 1/2 cup grape tomatoes, quartered

  • 1/2 small red onion, thinly sliced

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tablespoon shallot, minced

  • 1 1/2 tablespoon freshly squeezed lemon juice

  • 1/2 teaspoon sea salt, plus more to taste

  • 1/4 teaspoon ground black pepper, plus more to taste

INSTRUCTIONS

  1. Combine the red wine vinegar, olive oil, shallot, lemon juice, salt, and pepper in a small mixing bowl. Set aside.

  2. Combine the noodles, asparagus, carrots, bell pepper, tomatoes, red onion, and parmesan in a large mixing bowl.

  3. Add dressing and toss to coat.

Sugar Snap Peas with Creamy Yogurt Mint Dressing

INGREDIENTS

  • 1 1/2 pounds sugar snap peas, blanched for 3 minutes

  • 4 small radishes, thinly sliced

  • 2 ounces crumbled feta

  • 1/3 cup plain greek yogurt

  • 3 tablespoon olive oil

  • 1 tablespoon freshly squeezed juice

  • 1/2 teaspoon lemon zest

  • 4-6 mint leaves, minced

  • 1 tablespoon shallot, minced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. In a medium bowl, whisk together greek yogurt, olive oil, lemon juice and zest, mint, shallot, sea salt, and black pepper.

  2. Combine the snap peas, radishes, and feta in a large mixing bowl.

  3. Add dressing and toss to coat.

 

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