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Volume II
April 2, 2010

Fast & Fresh: Spring Salads
By Bethany Booth

Who said that quick and easy dinners have to come from a box? Here are some delightfully light main-dish salads you can toss together in 15 minutes or less.

Grilled-Salad Salad
Now that the weather is warming up it is time to test out the good old grill with this tasty salad, in which everything is grilled!

2 tablespoons prepared horseradish
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 10-0unce package (or 2 bunches) fresh spinach, stems removed
1 pounds grilled flank steak, thinly sliced
1 large onion, thickly sliced and grilled
3 carrots, thinly sliced and grilled
3 plum tomatoes, halved and grilled

To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.?Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve. Serves 6.

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Mediterranean Pasta Salad
A rainbow of colors and flavors make this pasta salad pleasing to the eye as well as the tastebuds.

1 pound tricolor bow tie pasta
cup balsamic vinegar
2-3 teaspoons balsamic vinegar
freshly ground pepper
2/3 cup extra virgin olive oil
1/3 cup diced sun-dried tomatoes
cup fresh basil, torn or shredded
cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 ounces feta cheese, crumbled
1 tablespoons greated romano cheese

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

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Strawberry Almond Spinach Salad
This simple strawberry salad tastes as pretty as it looks and is delicious topped with crispy bacon, grilled chicken or cubed turkey.

3 cups fresh baby spinach
cup sliced fresh strawberries
cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 teaspoons sugar

In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
Serves 4.

Enjoy a fast and fresh salad tonight!

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