CALIFORNIA 101 Travelers Guide - Randy’s Recipes
Fresh Spring Salads
CA 101
Before Caesar Cardini (of Caesar salad fame), Henri Heyraud (Niçoise salad), or Jamie Oliver (mixing salads with fingers), there was the plain old garden salad. The Oxford Dictionary of Food and Drink in America says that garden salads were popularized in ancient Rome as raw leafy vegetables covered in salty, oily dressing. It is not surprising, then, that the word salad derives from the Latin word for salt (sal). Today, we enjoy salads with vegetables, beans, pasta, seafood, tuna, chicken, eggs, fruit, and even Jell-O disguised as a molded salad. They are a nice break from stodgy, although tasty, cool-weather soups, and if done correctly, they are delicious and healthy. You can’t get much better than that. I like a salad as a light lunch or a side dish with dinner. My idea of a simple spring salad includes fresh leafy greens such as butter lettuce or arugula with an oil and vinegar dressing. I also like to create a salad bar at home for my family that features leafy greens and three different salad dressings from which to choose.
Here are my five favorite spring salad recipes and three additional salad dressings that are good on any salad.
Give them a try!
Edamame Black Bean Salad with Honey-Lime Dressing This is an all-purpose spicy honey-lime salad dressing — perfect for a tasty springtime salad. I’ve included an edamame salad recipe for your use, but you can substitute plain romaine lettuce leaves or your favorite combination of salad greens instead of the edamame. Dressing Ingredients: 1/4 cup fresh lime juice 1/4 cup vegetable oil 2 tablespoons honey 2 tablespoons fresh cilantro (chopped fine) 1 garlic clove (minced) 1 small jalapeño pepper (chopped fine) Edamame Salad Ingredients: 2 cups fresh shelled edamame 126
Spring 2022
1-1/2 cups fresh corn 1 cup black beans (rinsed and drained from a 15-ounce can) 1 avocado (cut into �-inch pieces) 1/4 cup red bell pepper (chopped) Salt and pepper to taste Edamame Salad Directions: Combine all ingredients except for the avocado. Stir well. Add the avocado pieces, being careful not to mash them while stirring into the rest of the salad. Serving Directions: Combine all dressing ingredients in a blender and blend for about 60 seconds (or until smooth). Pour over salad ingredients and chill for at least 30 minutes before serving. Tip: To make the dressing vegan, substitute agave nectar for the honey. california101guide.com
