Happy First Day of Spring!
I love to celebrate the first day of each season with a really special salad. This salad, full of my favorite spring veggies, was kind of fun to put together. ( Though I will be the first to admit that I have zero flower arranging skills.) But find yourself some pretty bowls or clean flower pots and start filling. Start with a base of baby butter, romaine & radicchio lettuces. Place some tall greens like asparagus, chives & dill along the back and sides. And then use some sliced radishes, rainbow carrots, Persian cucumbers, mushrooms and peas for fillers. Tuck in some of your favorite edible flowers, too!
You get the idea. Just be creative!
This is a pretty salad to make for special occasions. Think Easter, Mother’s Day, birthdays, baby/bridal showers. No two salads will look alike!
You can actually lay out the salad ingredients and let everyone make their own. Have all the ingredients sliced and ready to go. Your guests can choose their favorite veggies. Don’t like asparagus? Leave it out. Love mushrooms? Pile them on!
Now, on to the dressing. Honestly, your favorite dressing would be fine. A classic balsamic vinaigrette or even a buttermilk ranch would be good. But I am going to recommend three of my favorite dressings. All are light with just a hint of sweetness, and perfect for this colorful spring salad.
Perfect for springtime this dressing is sweet, tangy & lemony.
This dressing is light, soft and sweet with a hint of cinnamon.
SPICY MELON DRESSING
Fresh cantaloupe and chile peppers give this dressing it’s sweet and spicy kick.
Have someone you’d wish would eat more salad? Make them a salad edible arrangement. Include a jar of home made dressing. You’ll have them hooked like me! As a matter of fact, this was such a good salad, I may just have to make a special arrangement for every season!
- No hard and fast ingredients, just use what you like. Here are some ideas:
- baby butter lettuce
- baby romaine
- baby radicchio
- rainbow carrots
- fennel fronds
- EDIBLE FLOWERS:
- chive blossoms
- NOTE: for this salad, I kept to SPRING veggie ingredients
- No real instructions, either, but this is what I recommend:
- Use 1 baby butter lettuce per salad.
- Start with the butter lettuce as the base and build your bouquet in and around it.
- Use baby romaine and radicchio lettuce leaves for variation.
- Border the salad with tall greens like thin asparagus, chives, dill, fennel fronds. You can even julienne thin long slices of carrot, cucumber or celery.
- Fill in with sliced veggies like peas, mushrooms, radishes, rainbow carrots, shallots, pickled onions, green beans, fennel. Use what you love.
- You can certainly add protein such as sliced hard boiled eggs, chicken, salmon or tuna.
- NOTE: I blanched the asparagus and peas in boiling water for a minute or two.