Tasty Salad Recipes for National Salad Month
Posted on Monday, May 12th, 2014 at 7:00 am
May is National Salad Month! Now is the perfect time to enjoy some healthy, tasty, salads. There are salads that are primarily made of vegetables, salads that contain fruit, and salads that include pasta. Why not start with some healthy, fresh, vegetable based salads? Here are a few easy recipes to try.
Wilted Spinach Salad
AllRecipes has a healthy recipe that includes fresh vegetables and some protein. This recipe makes 8 servings. You will need:
* 6 eggs
* 1 pound of bacon
* 2 bunches of fresh spinach (rinsed and dried)
* 4 green onions (thinly sliced)
* 2 more eggs (for the dressing)
* 1/4 cup of white sugar
* 1/4 cup of white vinegar
* 1/4 cup of red wine vinegar
First, place 6 eggs into a medium saucepan and boil them. When they are done, remove them from the heat. Cool them, peel them, and chop them. Next, place the bacon in a large, deep skillet. Cook over medium heat until brown. Drain the bacon, crumble it, and set it aside. Save about 1/2 cup of drippings in the skillet.
In a large bowl, toss together the spinach and green onions. Heat the reserved drippings over low heat. In another bowl, whisk together the last 2 eggs, sugar, white vinegar, and red wine vinegar. Add this mixture to the warm bacon grease. Whisk for a minute (until thickened). Pour at once over the spinach. Add the crumbled bacon, and toss the salad. Garnish it with a chopped egg.
Romano Bean Salad
Cooking Light created this recipe, and it appears on the MyRecipes website. This recipe makes 4 servings. You will need:
* 2 quarts of water
* 2/3 pound of Romano beans (trimmed and cut into 1/2 inch pieces)
* 2 teaspoons kosher salt
* 1 garlic clove
* 2 1/2 tablespoons of fresh flat-leaf parsley (chopped)
* 4 teaspoons capers
* 2 teaspoons extra-virgin olive oil
* 3/4 teaspoons grated lemon rind
* 1/8 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
Bring 2 quarts of water to a boil in a saucepan. Add the beans, 2 tablespoons of salt, and garlic. Cook for 8 minutes (or until tender). Drain, and then plunge the beans into ice water. Drain again. Put the beans in a medium bowl. Finely chop the garlic and then add it to the beans. Add the parsley and the rest of the ingredients. Toss the salad and serve!