Best 5 Simple Spring Green Salad Recipes

With the arrival of spring, it is time to embrace the abundance of fresh, tender greens that nature has to offer and create a delightful and refreshing simple spring green salad. Whether you prefer a classic Caesar salad with a creamy dressing or a flavorful Asian-inspired salad with a tangy vinaigrette, there are endless variations to suit your taste buds. From the crispness of romaine lettuce to the peppery bite of arugula, leafy greens provide a base for a myriad of textures and flavors.

Here are our top 5 tried and tested recipes!

SIMPLE SPRING GREEN SALAD

Simple Spring Green Salad image

Provided by Melissa Roberts

Categories Salad Appetizer Passover Vegetarian Quick & Easy Spring Healthy Kosher Vegan Kosher for Passover Potluck Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

7 to 8 ounces Boston lettuce (2 heads), torn into bite-size pieces
1/2 pound Bibb lettuce (2 heads), large leaves torn into bite-size pieces
2 tablespoons extra-virgin olive oil

Steps:

Combine lettuces in a large bowl. Season with 1/2 teaspoon salt, then drizzle with oil and toss to coat. Serve immediately.
What to drink:
Yarden Galilee Cabernet Sauvignon

SPRING GREEN SALAD

Spring Green Salad image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 to 10 cups (about 1 pound) mixed greens (mesclun, mache, watercress, baby arugula, dandelion; include hydroponic lettuces, sprouts and shoots - pea shoots)
2 tablespoons finely chopped chives
Kosher salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
1/2 lemon, juiced

Steps:

Wash and dry greens, place in a large bowl. Add chives and season with salt and pepper; drizzle over about 2 tablespoons of olive oil. Toss well to coat. Squeeze lemon juice over the greens and toss again. Taste and adjust seasoning. Serve immediately.

Nutrition Facts : Calories 115 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 4 grams, Fiber 2.5 grams, Protein 2 grams, Sugar 1 grams

SIMPLE GREEN SALAD

Simple Green Salad image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.

SPRING GREEN SALAD

Spring Green Salad image

Categories Salad Leafy Green Side No-Cook Low Carb Vegetarian Quick & Easy Cucumber Spring Dill Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 7

Ingredients

1/2 cup plus 1 tablespoon olive oil
6 tablespoons fresh lemon juice
2 garlic cloves, pressed
16 cups torn romaine lettuce (about 1 large head)
1 English hothouse cucumber, cut into 2 1/2x1/4x1/4-inch strips
4 green onions, thinly sliced
1/4 cup minced fresh dill

Steps:

Whisk oil, juice and garlic in small bowl to blend. Season with salt and pepper.
Combine lettuce; cucumber, green onions and dill in large bowl. Pour dressing over salad and toss to coat.

SPRING GREEN SALAD

Spring Green Salad image

Enjoy this salad -- with or without our Soy-Glazed Flank Steak.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1/2 pound sugar snap peas, trimmed, strings removed
5 ounces (6 cups) mixed salad greens
5 scallions, thinly sliced diagonally
2 small zucchini, thinly sliced into ribbons with a vegetable peeler
1/3 cup fresh basil, large leaves torn
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon honey
Coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.
Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.

Tips:

Use fresh, seasonal greens for the best flavor and texture.
Wash your greens thoroughly before using them.
Dry your greens thoroughly before adding them to the salad.
Use a variety of greens to add different flavors and textures to your salad.
Add other vegetables, fruits, nuts, and seeds to your salad for extra flavor and nutrition.
Use a light dressing or vinaigrette to avoid overwhelming the flavors of the salad.
Serve your salad immediately after making it to prevent the greens from wilting.

Conclusion:

Spring green salads are a delicious and healthy way to enjoy the fresh produce that is available during the spring season. They are packed with vitamins, minerals, and antioxidants, and they can help you stay hydrated and energized. Spring green salads are also a great way to get your daily dose of fruits and vegetables. With so many different variations to choose from, there is sure to be a spring green salad that everyone will enjoy.