Sometimes it seems that winter is never going to end.
The short, dark days make us long for sunlight and the vibrant green of spring. While I love cooking the soups and stews that sustain us through the cold months, in the depths of January I find myself craving salads bursting with fresh veggies, enhanced by bright, tangy dressings.
If you feel the same way, try one of these recipes that feature seasonal produce, nuts, dried fruits and/or cheese, paired with simple homemade dressings. Your taste buds will thank you.
Any of these salads makes a great meal on its own, or serve as a side dish with chicken, fish or steak. And keeping reminding yourself that spring really isn’t that far away.
Kale Salad with Candied Bacon & Honey/Mustard Vinaigrette
4 slices bacon
1 Tbsp brown sugar
8 cups baby kale
1 cup dried blueberries
½ cup chopped toasted hazelnuts or pecans (toast in a 300° F oven until fragrant)
¾ cup shaved parmesan (use a vegetable peeler to shave shards off a wedge of parmesan)
Honey Mustard Vinaigrette:
¼ cup white wine vinegar
¼ cup distilled white vinegar
½ cup olive oil
1½ Tbsp honey Dijon mustard
1½ Tbsp whole grain Dijon mustard
4 Tbsp honey
Freshly ground black pepper to taste
To make vinaigrette, put all ingredients in a jar with a tight-fitting lid; put lid on jar and shake vigorously until dressing is well combined. Can be stored in an airtight container in refrigerator for up to two weeks; shake well before serving.
Preheat oven to 400° F. Rub bacon with half of brown sugar; place on baking sheet and bake for five minutes, then flip bacon over and rub with remaining brown sugar. Bake for another five to seven minutes or until crisp; cool and chop. Place kale in a large salad bowl; sprinkle with dried blueberries and hazelnuts. Drizzle desired quantity of dressing over top and toss salad to coat with dressing.
Top with chopped candied bacon and shaved parmesan. Makes four main dish or eight side salads.
Source: cookingforkeeps.com
Winter Jewels Salad
6 cups chopped romaine lettuce
4 cups thinly sliced red cabbage
1 large Fuji apple, halved, cored and diced
1 Asian pear, halved, cored and diced (you can substitute one or two firm/ripe Bosc pears)
2 ripe Fuyu persimmons, peeled, seeded and diced (you can substitute fresh orange, clementine or mandarin sections, be sure to remove as much white pith as possible)
½ cup pomegranate seeds or dried cranberries
Dressing:
¼ cup red wine vinegar
2 tsp honey
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
In a large bowl, combine romaine, red cabbage, Fuji apple, Asian pear, Fuyu persimmons and pomegranate seeds; toss to mix. In a small bowl, whisk together vinegar and honey.
Gradually whisk in oil until dressing is well combined. Season to taste with salt and pepper. Add dressing to the salad mixture and toss to coat. Makes four main dish or eight side salads.
Source: withstyleandgraceblog.com
Green Goddess Winter Salad
8 cups mixed greens
1 cup snow peas, strings removed, cut into one-inch pieces
6-inch length of an English cucumber, cut into quarters lengthwise and sliced
1 avocado, peeled and sliced
¼ cup pomegranate seeds or dried cranberries
¼ cup crumbled feta cheese
Green Goddess dressing:
1 anchovy fillet, optional but highly recommended (it doesn’t make the dressing taste fishy, it just adds a delicious undertone)
1 cup chopped, fresh flat-leaf parsley
½ cup sour cream (regular or light, but not fat-free)
½ cup Greek yogurt
2 Tbsp sliced, fresh chives or green onions
2 Tbsp white wine vinegar
1 Tbsp chopped fresh basil
¼ tsp each salt and pepper
To make the dressing, if using anchovy fillet soak for five minutes in cold water. Then drain, pat dry and chop. Place all dressing ingredients in a blender and blend until smooth. (Leftover dressing can be stored in the fridge for up to one week; flavor becomes more intense though). Toss mixed greens with snow pea pieces and cucumber slices; place avocado slices on top.
Sprinkle with pomegranate seeds and feta; drizzle dressing over top. Makes four main dish or eight side salads.
Source: leelalicious.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
