Spring into Salad

 

Since I have been traveling the last two weeks, I have been enjoying some amazing new twists on the favorite salads we love!Best part is that now it is Spring and this girl needs to get ready for summer and why not try and eat a little bit healthier. That does not mean I have to deprive myself but it does mean I can eat crisp, fresh salads with light and bright dressings! Before diving into salads I have to tell you that I am newly converted to the elusive Salad Spinner! My girlfriend Kathleen raves about hers and I have to say it is pretty nifty. So, I did my research and the OXO Salad Spinner got rave review from many of my personal sources and also the reviews of Cooks Illustrated! Now, I have stopped swinging the dish towel filled with greens above my head and now have gone to the OXO spinner!

When I was in California in February, we went to a fabulous Italian restaurant and had the best Greek Salad these lips had ever had!  I quizzed our waitress and she was not very excited on helping me figure out how in the world to make this creamy Greek dressing.  So…I marched right up to the chef and he was more than happy to oblige! So, here is this amazing Pebble Beach Greek Salad.  I know the cranberries sound crazy but I promise it is AWESOME! Just go with it…

Pebble Greek Salad with Creamy Vinaigrette

1 ½ cup red and yellow cherry tomatoes, cut in half

2 cucumbers, seeded and cut into chunks

½ cup feta cheese, crumbled

¼ cup dried cranberries

½ red onion, sliced thin

1 cups sour cream

1 whole egg

2 egg yolks

1 tablespoon red wine vinegar

1 1/2 teaspoon oregano

1/2 teaspoon white wine vinegar

1 1/2 cups extra virgin olive oil

1/2 cup balsamic vinegar

Salt and pepper to taste

In a large bowl mix together the tomatoes, cucumbers, cranberries and red onion.

To make dressing: To temper eggs for dressing, bring a small saucepan filled with water to boiling. Add eggs one at a time and allow to sit in the water for 30 seconds each. Immediately, submerge each egg in a bowl filled with ice water.

In a medium sized mixing bowl, whisk together the sour cream, whole egg, egg yolks, red and white wine vinegar, balsamic vinegar, and oregano. Whisk till fully incorporated. Slowly add olive oil whisking till emulsified. Add salt and pepper to taste. Pour into a mason jar and keep in refrigerator till ready to serve.

To serve salad, simply toss vegetables and cranberries with dressing till each is fully coated. Top with crumbled feta!  Opa!

 

The next salad I fell in love with is the elusive Crab Louie Salad. I had the pleasure of having this everyday while staying at Fisher Island in Miami over Spring Break.  It was so light and just the perfect blend of veggies and sweet lump crab meat! Here is the chef’s recipe!

Crab Louie

1 head of butter lettuce

1 pound lump crab meat, rinsed

1 roma tomato, ¼ inch slices

1 avocado,  cut into 5 wedges

1 egg, hardboiled

On a plate cut the butter lettuce in ½. Arrange in the center. Place ½ pound of lump crab meat on top of lettuce. Around the lettuce surround with ½ tomato slices, avocado and hard boiled egg cut into wedges. Drizzle with dressing and serve.

Makes 2 large salads

Louie dressing

1 cup mayonnaise
2 tablespoons chili sauce (not cocktail sauce!)
2 tablespoons grated onion
1 tablespoon sweet pickle relish

1 teaspoon lemon
dash of cayenne pepper
1/2 cup whipped cream

1 teaspoon fresh or dried dill
Salt to taste

In a 1 quart mason jar, add all of the ingredients. Shake and chill till ready to serve.

In a large bowl, tear lettuce and add to bowl. Top with tomatoes, avocado and egg wedges around the outside. Mound the crab on top. Drizzle dressing and serve!

 

Another favorite salad of mine is the crisp and delicious Chopped Southwest Salad.

Chopped Southwest Salad with Creamy Vinaigrette

2 cups baby spinach, chopped

2 cups mixed greens, chopped

1/2 cup roasted corn

1/4 cup sun dried tomatoes, chopped

1/2 cup chopped red onion

1 cup cherry tomatoes, sliced

1 cup blue cheese crumbles

1/4 cup roasted pumpkin seeds

1 egg yolk

2 lemons, juice

1 cup canola oil

3 tablespoon honey

1/4 cup whipping cream

1 teaspoon salt

1 tablespoon fresh chives

In a large salad bowl, combine the spinach, lettuce, corn, sun dried tomatoes, pumpkin seeds and blue cheese.

In a medium sized bowl, whisk together the lemon juice and egg yolk. Slowly add the oil and whisk till fully emulsified. Add honey, salt and whipping cream. Continue to whisk till smooth. Pour into a mason jar. Chill till ready to serve. Simply shake and pour over salad!