Utilize seasonal produce to create these fresh and colorful salads.
Strawberry, Kiwi and Mint Chop-Chop with Roasted Shrimp
Spring fruit and a touch of fresh mint shine in this salad.
Heat oven to hi broil; put the oven rack on the second row from the top of the oven. Toss 20–24 peeled and deveined jumbo shrimp with 1 T extra virgin olive oil and a sprinkle of salt and pepper. Broil for 2–2½ minutes per side. In a large bowl, whisk together 1½ T olive oil, juice of 1 orange and juice of 1 lemon, 1 tsp agave and a sprinkle of salt and pepper. Reserve 1 T and toss the rest with 10 oz spring mix until evenly coated. In another bowl, gently toss 4 kiwis (peeled and sliced into coins), 1½ cups strawberries (sliced into coins), 1 Persian cucumber (ends removed and finely diced), 1/3 cup jicama (peeled and finely diced) and ¼ cup finely chopped fresh mint with the reserved dressing. Arrange the spring mix in a large, shallow bowl with the chopped fruit mixture over the top. Finish with the roasted shrimp.
Heirloom Radish, Beets, Toasted Pecan and Goat Cheese
Spicy radishes, toasty pecans and creamy goat cheese play well with roasted beets for an elegant-looking plate.
Preheat oven to 450 degrees. Toss 1 small red beet and 1 small yellow beet (both peeled and diced into ¼-inch cubes) with ½ T olive oil and a sprinkle of salt and pepper and spread onto a baking sheet prepared with nonstick cooking spray. Roast for 20–30 minutes until caramelized. In a small bowl whisk together the citrus dressing from the Chop-Chop salad with 1 heaping T nonfat Greek yogurt. Conservatively toss what you need of the dressing to coat 8 oz baby spinach or spring mix in a large bowl. Lay the spinach or spring mix onto a large platter. Sprinkle with 4 oz crumbled goat cheese, then the beets, ½ cup heirloom radishes (sliced into coins) and ¼ cup toasted pecan pieces.
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Grilled Asparagus and Poached Egg Salad with Roasted Garlic Dressing
The yolk in this egg-topped salad creates a delicious, creamy dressing.
Heat oven to 400 degrees. Toss 3 garlic cloves and 1½ cups cherry or grape tomatoes with ½ T extra virgin olive oil and a sprinkle of salt and pepper. Separate tomatoes and garlic and roast on a baking sheet prepared with non-stick cooking spray for 40 minutes, removing the tomatoes after 30 minutes. (Alternatively, tomatoes can be halved and served fresh.) Heat grill to medium-high. Toss the 1 bunch asparagus (cleaned and ends removed) with ½ T of olive oil and a sprinkle of salt and pepper. Grill for 1 minute per side. To prepare the dressing, combine the roasted garlic, 2 T olive oil, 2 T white balsamic or champagne vinegar, 1 tsp Dijon mustard and a sprinkle of salt and pepper in a blender. In a large bowl, toss 10 oz arugula mix conservatively with the dressing. Toss in ¼ cup capers and the roasted tomatoes. Divide arugula mix among four plates. Top each with an equal amount of asparagus. Poach 4 eggs. Make sure to poach enough so the yolk is creamy, not runny. Top each of the salads with a poached egg and freshly shaved Parmingiano-Reggiano cheese.
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