Chopped Spring Salad Recipes

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SPRING CHOPPED SALAD

Bring the taste of spring to your kitchen table with this Spring Chopped Salad recipe. Made with chopped radishes, carrots, mushrooms, a hint of lemon juice and more, this Spring Chopped Salad is the perfect recipe to kick off a new season.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 12



Spring Chopped Salad image

Steps:

  • Toss romaine with radicchio in large bowl.
  • Whisk next 6 ingredients in medium bowl until blended.
  • Reserve half the dressing for later use. Add remaining dressing to salad; mix lightly.
  • Top salad with vegetables and eggs. Drizzle with reserved dressing just before serving.

Nutrition Facts : Calories 170, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

4 cups tightly packed chopped romaine lettuce
2 cups tightly packed chopped radicchio
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tbsp. water
2 Tbsp. KRAFT Mayo with Olive Oil
1 tsp. GREY POUPON Dijon Mustard
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup matchstick carrots
1/2 cup each sliced fresh mushrooms and radishes
2 green onions, sliced
2 hard-boiled eggs, chopped

CHOPPED SPRING SALAD

Bring out the flavors of onions, zucchini, corn and more by grilling them and add a burst of smoky sweetness to this spring salad that goes great with our Shallot and Sherry-Wine Vinaigrette.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10



Chopped Spring Salad image

Steps:

  • Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.
  • Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.
  • Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil; season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.
  • Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.
  • Add reserved corn, cucumbers, avocado, and watercress; gently toss. Pour the vinaigrette over the salad. Toss, and serve.

10 ounces pearl onions, peeled
2 ears corn, husked
3 small, thin yellow squash, quartered lengthwise
3 small, thin zucchini, quartered lengthwise
Olive oil, for brushing
Salt and freshly ground pepper
2 baby Japanese or Kirby cucumbers, cut in half lengthwise and then into 1/4-inch-thick slices
1 Hass avocado, pitted, peeled, and cut into 1/2-inch dice
1 bunch watercress, stems trimmed
Shallot and Sherry-Wine Vinaigrette

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