Fresh Ideas For Spring Salads
Salads for every taste
Sure, we all know salad is the ultimate diet dish. But chef Jean-Georges Vongerichten shows us how super-easy, unexpected mixes of seasonal vegetables can make this stay-slim staple taste like a treat.
Toss produce in no-fuss homemade dressing, and you have a side salad that can double as a light lunch. With heart-healthy olive oil and fiber-rich veggies, these dishes will fill you up—and their amazing flavors will make you feel like you've just splurged on a four-star meal.
Endive and Snap Peas with Parmesan Dressing
For parties, toss the dressing with just the snap peas and spoon the mixture into endive spears to make a simple finger-food appetizer.
Ingredients: Parmigiano-Reggiano cheese, champagne vinegar, lime juice, Dijon mustard, salt, pepper, grapeseed oil, olive oil, sugar snap peas, Belgian endives, fresh herbs
Try this recipe: Endive and Snap Peas with Parmesan Dressing
Butter Lettuce, Radish and Avocado Salad with Mustard Dressing
Try this recipe in early spring, when the first radishes appear at farmers' markets.
Ingredients: Red wine vinegar, Dijon mustard, salt, pepper, grapeseed oil, olive oil, butter lettuce, radishes, scallion, dill, avocado
Try this recipe: Butter Lettuce, Radish and Avocado Salad with Mustard Dressing
Greek Salad with Roasted Beets, Olives and Feta
Before large summer tomatoes are ripe enough for Greek salad, chefs including Vongerichten make it with sweet roasted beets instead.
Ingredients: Beets, olive oil, pepper, red wine vinegar, red onion, red Thai chile, romaine, celery, feta cheese, Niçoise olives, oregano
Try this recipe: Greek Salad with Roasted Beets, Olives and Feta
Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing
Cherry tomatoes, shallot, salt, pepper, Thai chile, red wine vinegar, olive oil, wax beans, goat cheese, lime juice, basil
Try this recipe: Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing