Best 3 Spring Greens Salad Recipes

Spring greens salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is made with a variety of spring greens, such as arugula, spinach, and kale, and is typically tossed with a vinaigrette dressing. Spring greens salad is a healthy and delicious way to get your daily dose of vitamins and minerals. It is also a versatile dish that can be customized to your liking. Whether you prefer a simple salad with just a few ingredients or a more complex salad with a variety of toppings, there is a spring greens salad recipe out there for you.

Check out the recipes below so you can choose the best recipe for yourself!

SALAD OF SPRING MESCLUN, BLOSSOMS, AND WILD GREENS, WITH LOVAGE-ALLIUM DRESSING

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

Steps:

Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.

SPRING GREENS SALAD WITH DIJON VINAIGRETTE

Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

Ingredients

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

SPRING GREENS FRUIT SALAD (CROWD SIZE)

Spring Greens Fruit Salad (Crowd Size) image

What a beautiful and inviting salad boasting colorful fruit and greens! Best of all, YOU can make it--it's easy!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup champagne vinegar or white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons honey
1 tablespoon chopped fresh or 1/2 teaspoon dried marjoram leaves
Dash of salt
6 cups mixed baby greens
2 cups sliced strawberries
2 peaches, pitted and thinly sliced
1 cup diced Gouda cheese (4 ounces)
1/2 cup hazelnuts, toasted and coarsely chopped

Steps:

Mix vinegar, oil, honey, marjoram and salt.
In large serving bowl, mix baby greens, strawberries, peaches and cheese. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.

Nutrition Facts : Calories 145, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

Tips:

To maximize flavor and freshness, select tender young spring greens with vibrant colors.
Clean and wash the greens thoroughly to remove any dirt or debris.
Utilize a variety of greens to create a diverse flavor profile and texture.
Incorporate seasonal vegetables, fruits, nuts, and seeds to enhance taste and nutritional value.
Opt for light and flavorful dressings such as vinaigrette or lemon-herb to complement the delicate flavors of the greens.
Gently toss the salad to evenly coat the greens with the dressing, preventing wilting.

Conclusion:

Spring greens salads embody the essence of freshness, vibrancy, and nutritional goodness. The combination of tender greens, seasonal produce, and flavorful dressings creates a symphony of flavors that delights the palate. Whether served as a light lunch, refreshing side dish, or vibrant main course, spring greens salads offer a delightful and wholesome culinary experience. Embrace the bounty of the season and savor the goodness of nature's springtime bounty.