It’s the time of year when comfort foods start to take a back seat to lighter, fresher, and, well, prettier dishes. These salads are all that and a bag of flavors
Seasonal Salads These fresh salads are a perfect way to welcome spring.
Move over, iceburg lettuce. Step aside, boring greens. ese recipes, bursting with seasonal produce, take the concept of “salad” to a whole new level.
BIG LEAF FRUIT SALAD
makes 4 salads This super salad starts with three different colorful lettuces. Classic springtime combinations including strawberries and lemon are featured here, but you don’t have to limit yourself to these flavors—fruits like blackberries, oranges, raspberries, or mangoes work just as well.
For the vinaigrette: ¼ cup fresh lemon juice 2 Tbs. honey 1 Tbs. shallots, minced 1 tsp. minced fresh thyme ½ tsp. kosher salt ¼ tsp. red pepper flakes 2 Tbs. vegetable oil 2 Tbs. olive oil
For the sugared almonds: 2 Tbs. unsalted butter: ¾ cup slivered almonds 2 Tbs. sugar pinch of salt For the salad: 2 heads butter
lettuce leaves 2 heads Belgian
endive leaves ½ head radicchio leaves 4 oz. prosciutto, thinly sliced 2 cups strawberries, halved
1. Combine all ingredients except the oils for the vinaigrette. Whisk in both oils and set aside. 2. SautŽ almonds in butter over medium heat until golden. Off heat, add sugar and salt. Salt lettuce leaves to taste, then toss with the vinaigrette. Garnish with prosciutto, strawberries, and almonds.
PER SERVING: 450 cal; 14g pro; 33g total fat ( 7g sat fat); 30mg chol; 1080mg sodium; 29g carb; 6g fiber; 21g sugar.