20 Spring Salad Recipes (2024)

FAQs

How to make salads that fill you up? ›

“Start with greens and grains or noodles; add vegetables, protein, dressing or healthy fat, and fun add-ins for more flavor, crunch and nutrition. Incorporate leftovers, be creative and experiment.”

Appetizer salads – light, smaller-portion salads served as the first course of the meal. Side salads – to accompany the main course as a side dish; examples include potato salad and coleslaw. Main course salads – usually containing a portion of one or more high-protein foods, such as eggs, legumes, or cheese.

Add spices and flavours such as paprika, chilli flakes, curry powder, harissa or parmesan. Add acidity or sourness with vinegar, lemon juice or pomegranate molasses to transform your salad.

Think about adding vegetables and fruit of different colors and textures to give your salad some crunch and pack it with nutrition and flavor. I love using everything from juicy tomatoes and cucumbers to celery and carrots, to grilled vegetables like grilled corn on the cob or grilled zucchini.

salad, any of a wide variety of dishes that fall into the following principal categories: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.

Lettuce is frequently used as a salad base, but any number of ingredients can be used in a salad. The basic parts of a salad are the base, the body, the garnish, and the dressing. The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination.

Easy Green Salad with mixed greens, tomatoes, cucumber, red onion, Parmesan cheese, croutons, and a quick balsamic vinaigrette. This simple salad recipe is the perfect side dish for any meal.

Many of these vegetables are the most well-known among consumers. The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes.

What makes a salad great? ›

Depth, texture, and nuance are what make a great salad more than the sum of its parts. Transform ho-hum salads into delicious dishes with these tips from Giancarlo and Katie Caldesi, restaurateurs and authors of Around the World in 100 Salads. Incorporate a variety of textures: chewy, soft, crunchy, wet, and dry.

Some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula (see "Salad greens by the numbers").

This is because salads mostly contain vegetables, which have a high water content. This may mean you don't feel very satisfied after eating your salad – making it hard to stay full until your next meal.

"Eating salads on a daily basis as part of an overall healthy lifestyle may support gradual weight loss over time," says Karnatz. "This is because leafy greens are low in calories and high in volume and fiber, which will keep you satisfied for longer," she adds.

An appetizer salad should stimulate the appetite and have fresh, crisp ingredients such as cheese, ham, salami, shrimp, crabmeat, or vegetables lightly coated with a tangy, flavorful dressing (that will 'wake up the mouth').

Answer: Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood's, fruits and vegetables. Salads made of mixtures of ingredients that are held together usually with a thick dressing like mayonnaise.