3 SPRING SALAD RECIPES

Project: CDM 14

Eat your greens!

The weather is warming up & we’re craving salads. Check out 3 of our current go-to’s below!

GREEK SALAD WITH PRIMAL KITCHEN SALAD DRESSING

This recipe is quick, easy, and very healthy! We love Primal Kitchen Salad Dressings because they are made with Avocado Oil & no added sugar, preservatives, or unhealthy ingredients. This salad can be made with or without lettuce to be served as a full meal or a side dish.

INGREDIENTS

• 2 small heads of romaine lettuce, chopped into small pieces

• 1 medium cucumber, peeled & sliced into 1/4 pieces

• 1/2 small red onion, thinly sliced or diced

• 3/4 cup kalamata or black olives, drained and sliced

• 4 oz. crumbled feta cheese (about 1 cup)

• 1 medium avocado (not too soft), diced (optional)

• 1-pint cherry or grape tomatoes, halved

• Primal Kitchen Greek Vinaigrette

Place the lettuce, cucumber, tomatoes and red onion in a large bowl. Drizzle the Primal Kitchen Greek Dressing over the salad. Add the feta and olives and toss lightly. Shop the salad dressing here!

Image via Gimme Some Oven

WARM KALE SALAD

We love this kale salad topped with a warm cranberry vinaigrette. It’s perfect on its own or as a side salad with a roast chicken.

Recipe courtesy of Gimme Some Oven. Click here for directions!

INGREDIENTS

• 3 tbsp. olive oil, divided

• 1 shallot, peeled and thinly sliced

• 3 cloves garlic, coarsely chopped

• 1 cup dried cranberries

• 2 tbsp. red wine vinegar

• 2 teaspoons honey

• Juice and zest of half a lemon

• 1/8 tsp. salt

• 1/8 tsp. black pepper

• 1 bunch kale, very thinly sliced

• 1/4 cup sliced almonds

• 1/4 cup crumbled goat cheese

Image via Food Network

CHARLIE BIRD'S FARRO SALAD

This simple, tangy, and tasty salad is another salad we can’t get enough of! This recipe is from the restaurant, Charlie Bird, in SoHo. The flavors are rich, complex, and bright — we’re obsessed!

Recipe courtesy of Barefoot Contessa. Click here for directions!

INGREDIENTS

• 1 cup pearled farro (6 ounces)

• 1 cup fresh apple cider

• 2 bay leaves

• Kosher salt and freshly ground black pepper

• ½ cup good olive oil

• ¼ cup freshly squeezed lemon juice

• ½ cup roasted, salted pistachios, whole or chopped

• 1 cup roughly chopped fresh parsley

• 1 cup roughly chopped fresh mint leaves

• 1 cup cherry or grape tomatoes, halved through the stem

• ¹⁄3 cup thinly sliced radishes (2 to 3 radishes)

• 2 cups baby arugula

• ½ cup shaved Italian Parmesan cheese

• Flaked sea salt, such as Maldon