Salute to Salad 

May is National Salad get your green on!

The weather is warming up (yes, even here in Minnesota!), gardens are growing, and produce starts to become plentiful. As starters, sides, and main-dish meals, salads are one of the most versitile foods going. They can be fresh and light or warm and comforting; crisp and traditional or savory and exotic. Have them on Meatless Monday, make a meaty main course, or even have them as dessert!


Easy-Peasy-Caprese Salad


• 16-ounce fresh mozzarella log, sliced
• 2 tomatoes, sliced 
• 1 cup basil leaves, fresh
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste


1. Layer fresh mozzarella and tomato slices on plate.
2. Garnish each slice with a basil leaf.
3. Drizzle with olive oil.
4. Season with salt and pepper to taste.


Simply Striking Greek Salad

Greek Salad Dressing
6 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 tsp minced garlic (1 large clove)
1 1/2 Tbsp finely minced fresh parsley
1 tsp dried oregano
3/4 tsp honey
Salt, to taste
About 10 oz. cherry tomatoes, halved or quartered. You can also use 4 medium Roma tomatoes, diced.
1 medium English cucumber, peeled (optional), halved lengthwise, then sliced into half-moons
1/2 small red onion, thinly sliced or diced (rinsed and drained, if you want to temper the bite)
1 small green or yellow bell pepper, seeds and ribs removed, chopped
3/4 cup kalamata or black olives, sliced if you prefer
4 oz. crumbled feta cheese (about 1 cup)
1 firm medium avocado, diced

1. Add all of the dressing ingredients to a small mixing bowl and whisk well to blend, season with salt to taste and store in refrigerator until ready to use.

2. Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl. 
3. Drizzle dressing over top and gently toss to evenly coat. Add dressing within a few minutes of serving for best results. 

From Cooking Classy 


Red, White, and Blueberry Quinoa Superfood Salad

(Serves 4 as main dish; 8 as side salads)
1 cup dry quinoa
2 cups vegetable stock 
10 ounces mixed salad greens
1 cup roasted unsalted hazelnuts or roasted almonds
1 cup blueberries
Optional: Raspberries, strawberries, or other berries; crumbled feta cheese)
2 tablespoons grape seed oil
4 shallots, minced (You can also use 1 cup yellow or Vidalia onion)
2/3 cup balsamic vinegar
2 tablespoons maple syrup 
2-4 tablespoons olive oil (or sub more
Pinch of salt and pinch of pepper
2/3 cup blueberries
1. Thoroughly rinse quinoa with cool water and then strain/drain. 
2. Place quinoa in small saucepan with stock and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
4. While quinoa is simmering, prepare dressing. Heat a small skillet over medium heat. Once hot, add 1 Tbsp of the grape seed oil and the shallots/onions. Sauté until tender and slightly caramelized (appx. 5 minutes), stirring often. Remove from heat to cool.
5. Add cooled shallots to a food processor or blender with balsamic vinegar, olive oil, 2/3 cup blueberries, syrup, and a pinch each salt and pepper. Puree, scraping down sides as needed. 
6. To plate, top the mixed greens with slightly cooled quinoa, nuts, and 1 cup blueberries (add additional berries and sprinkling of feta cheese, if desired). Serve with dressing. Best when fresh. 

Adapted from


Grilled Scallop Skewers Salad

1/4 cup whole buttermilk 
• 2 tablespoons mayonnaise 
• 1 tablespoon white wine vinegar 
• 1 1/2 teaspoon chopped fresh tarragon 
• 1 teaspoon grated garlic (from 1 small garlic clove) 
• 1/2 teaspoon kosher salt, divided 
• 1/4 teaspoon black pepper, divided 
• 2 tablespoons olive oil 
• 1 pound bay scallops, drained 
• 12 (6-inch) wooden skewers, pre-soaked
• 1 medium-size firm ripe mango, peeled and sliced into 1⁄2-inch-thick planks (about 1 cup) 
• 5 ounces (about 5 cups) greens (Little Gem lettuce, mixed baby greens, or chopped romaine all work well)
• 1 medium-size ripe avocado, cut into 1⁄2-inch cubes (1⁄2 cup) 
• 1 radish, thinly sliced (1⁄3 cup)
1. Whisk together buttermilk, mayonnaise, white wine vinegar, tarragon, garlic, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a small bowl. Slowly drizzle oil into mixture, whisking constantly, until combined.
2. Measure 2 tablespoons of buttermilk dressing into a medium bowl. (Set aside remaining dressing for serving.) Add scallops to bowl, and toss to coat. Marinate at room temperature 10 minutes. Thread scallops onto skewers (about 5 per skewer). Discard marinade.
3. Preheat a gas grill to high (450°F to 500°F). Place mango planks on oiled grates. Grill, uncovered, until slightly charred, about 1 to 2 minutes per side. Remove mango from grill; cut into 1⁄2-inch cubes. Set aside. Re-oil grates; place scallop skewers on grill. Grill, uncovered, until charred, about 1 minute per side.
4. Line a platter with lettuce. Top with mango, avocado, radish, and scallops. Sprinkle salad with remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Drizzle with reserved dressing, and serve immediately.  
Adapted from Southern Living



Italian White Bean and Tuna Salad


1 garlic clove
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
• 1 (1-lb) seedless cucumber, quartered lengthwise and cut crosswise into 1/3-inch-thick slices
• 1 lb tomatoes (3 medium), cut into 1-inch pieces
• approximately 3/4 cup loosely packed fresh flat-leaf basil leaves (more or less to suit your taste)
• 2 (6-oz) cans tuna packed in oil (preferably olive oil), drained


1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.
2. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
3. Gently toss beans, cucumber, tomatoes, and basil with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.
Adapted from  Epicurious


Blueberry 'Brosia Fluff Salad


2 cups blueberries
• 2 cups pineapple, chopped
• 2 cups green grapes, fresh
• 1 15oz can mandarin oranges, drained
• 1 to 2 cups mini marshmallows, fruit flavored or plain
• 1 5.3oz container Yoplait Greek 100 Protein vanilla yogurt
• 1 8oz container frozen whipped topping, thawed
• Optional: 1 cup nuts (pecans or walnuts are great choices) or 1 cup shredded coconut for topping


1. Combine the blueberries, pineapple, grapes, mandarin oranges, and mini marshmallows in a large bowl and toss to combine.
2. In a separate bowl combine the vanilla yogurt and thawed whipped topping until smooth. Pour mixture into bowl with fruit and toss to combine.
3. Chill until ready to serve.
4. Top with nuts or coconut, if desired.
Adapted from I Wash; You Dry

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