Salad recipes for every season
One of the biggest things that can make or break a good salad (besides the dressing), is the quality of the produce. Fruits & vegetables taste the best when they are in peak season.
These salad recipes use produce at their peak, which is easy in summer. In fall, I use a lot of roasted vegetables along with pears and apples.
Winter salads are heartier and I often include some kind of grain like farro. Kale and other thicker greens stand up the grains and roasted vegetables. I alternate between rich, thick dressings and lighter citrus based ones (since citrus is in season in winter).
Those citrus dressings carry over into spring when salads are filled with the first vegetables of the season. Delicate spring greens, asparagus, snap peas, and fresh herbs. Edible flowers are fun to add to salads too, like purple chive blossoms or even lilac flowers.
I hope you enjoy these salads as much as I do.
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Peach, plum & apricot salad with blackberry-basil dressing
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Caesar salad with tomatoes & homemade croutons
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Caprese asparagus salad with tomatoes & balsamic
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Italian Sub Salad
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Strawberry spinach salad with feta & fried rosemary
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Summer Cobb salad with corn & blueberries
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Blueberry cucumber salad with feta cheese
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Strawberry salad dressing with poppy seeds
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Farmers Market Moroccan Carrot Salad
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Chinese chicken salad with fresh mandarin oranges
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Chinese chicken salad dressing
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Pub sausage & kale salad with spicy mustard
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Healthy kale Caesar salad with chicken
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Fall arugula salad with apples, walnuts & cinnamon roasted chickpeas
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Roasted sweet onion & garlic dressing / sauce
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Orange & avocado salad with rosemary-scented quinoa
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Arugula salad with lentils & lemon-honey dressing
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Pomegranate steak salad from Persiana