Refreshing Spring Salads

                                                                                                      

Watercress, Strawberry and Almond Salad with Balsamic Honey Vinaigrette

Serves 4  

Ingredients:4 cups trimmed watercress
1 cup sliced strawberries
1/2 cup sliced almonds, roasted
4 shallots, sliced thinly, or 1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/3 cup olive oil

Directions:Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.

Spring Salad with Almond Vinaigrette 

Serves 4  

 

Ingredients:
4 cups lightly packed spinach leaves, roughly chopped
1/2 cup water
2 tablespoons lemon juice
1/2 cup sliced almonds, toasted, divided*
1 teaspoon minced garlic
Salt
2 tablespoons olive oil
8 small (about 12 ounces) red potatoes, quartered and steamed or boiled
1 pound asparagus spears, trimmed and steamed or boiled
1 cup cherry tomatoes
2 cans (6 ounces each) solid white tuna in water, drained
8 red leaf lettuce leaves
Pepper

Directions:To make Spinaigrette: In blender, combine spinach, water and lemon juice. Use ladle to gently press down spinach while pureeing on low until almost smooth. Reserve 2 tablespoons almonds; blend remaining almonds, garlic and 1/2 teaspoon salt into spinach mixture. Gradually add oil, blending until mixture is smooth.

To make salad: Divide lettuce, potatoes, asparagus, tomatoes and tuna among four plates. Sprinkle reserved almonds over asparagus. Drizzle each serving with Spinaigrette.