Spring makes us think of flowers, buzzing bees, blue skies, and growing trees. It brings an abundance of harvested greens and vegetables. To honor that, we’ve compiled a list of our favorite salad servers and accessories, as well as some of our favorite spring salad recipes just for you.
Fred and Friends IN/SET Salad Servers
Check out these beauties–a brilliantly designed set of high-quality stainless steel utensils that are accented with a brushed finish. IN/SET Salad Servers by Fred and Friends not only look great, they function great. Conveniently keep the salad servers together by nestling the fork into the spoon. Easy to wash and store, built to last, every salad lover should own a set!
Gama Go Karate Lettuce Chopper
Hi-yah! That’s the sound of a skilled martial artist breaking a block with his bare hand. Be the master of your kitchen and split a head of lettuce in half with your hand…holding a Karate Lettuce Chopper. Channel your inner karate kid while you prepare a tasty salad. Your dojo is the kitchen and your weapon is your mighty fist and the Karate Lettuce Chopper! With its serrated edge and high-impact plastic material, this handy tool is perfect for your kitchen appliance arsenal. Karate chop away!
Black + Blum Salad Plant
Usually kitchenware isn’t described as cute, but Black + Blum’s Salad Plant is just that–C-U-T-E. It doubles as kitchen utensils and a quirky centerpiece. That’s because when these salad tongs and small mixing bowl aren’t in use, the salad servers stand upright like happy thriving plants in a pot. Adorable, right?
Joseph Joseph Hands-On Salad Bowl & Servers
Toss those boring, clunky tongs aside and behold this innovative salad set consisting of a stain-resistant bowl and clip-on servers. Shaped to mimic hands, the Hands-On Servers make for an efficient way to grab what you want when you want. Struggle no more helping yourself to a beautiful healthy salad!
Qualy Sparrow Salad Bowl & Servers
Aaaaaah…Breathe some new life into your home and kitchen with a fresh salad bowl from Qualy. Featuring servers with handles shaped like lovely sparrows, nothing matches the spring season better! Turn your salads into a work of art when you present your tasty creations along with these two birdies. Like a nest nurturing your sparrow friends, nurture your body with tasty greens.
Oggi Acrylic & Stainless Steel Salad Dressing Bottle
Sometimes, the best part of a salad is the dressing. Now you can make your own with Oggi’s Acrylic Salad Dressing Bottle in as little effort as pouring and shaking. This bottle features four recipes printed on the bottle itself, along with measuring increments to accompany those recipes. Create Italian, Sesame, Honey Mustard, or Caesar dressing just by adding each ingredient to the indicated level on the bottle, shaking, then serving. With the clear acrylic construction, measuring out recipes is fast and easy. Perfect for the minimalist!
Now for the tasty part–give these easy recipes a try and come up with some of your own. There’s no limit to what you can do with spring salads!
Simple Green Salad with Citronette
- 1/4 cup fresh orange juice
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula
- 8 cups mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine
- 1/3 cup thinly sliced red onion
- Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.
- Place greens and onion in a large salad bowl; toss with 1/3 cup of the dressing.
Grilled Vegetable Salad
- 4 plum or small heirloom tomatoes, halved $
- 2 medium zucchini, cut lengthwise into 4 slices
- 2 medium yellow squash, cut lengthwise into 4 slices
- 2 baby eggplant, cut lengthwise into 4 slices $
- 1 large red bell pepper, seeded and cut into 4 wedges $
- 1 large red onion, cut into thick slices
- 1 pound asparagus $
- 2 tablespoons olive oil $
- 1/2 teaspoon salt
- 6 cups mixed salad greens
- Pistachio Vinaigrette
- Crumbled goat cheese
- Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
- Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
- Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.
Heirloom Tomato and Watermelon Salad
- 1 piece ginger (3 inches long)
- 3/4 cup olive oil
- 3 tablespoons sherry-wine vinegar
- Sea salt and freshly ground black pepper
- 3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
- 2 cups seedless watermelon, cut into 1-inch pieces
- 2 tablespoons Thai basil, chopped plus whole leaves, for garnish
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped chives
- 2 tablespoons chervil leaves
- 2 tablespoons chopped flat-leaf parsley
- 4 ounces feta cheese, crumbled into large pieces
- 1/4 cup celery leaves, for garnish
- 1 small spring onion, very thinly sliced, for garnish
- 1/2 ripe avocado, thinly sliced, for garnish
- 1 radish, thinly sliced, for garnish
- 1 teaspoon mustard oil
- Grate ginger on the large holes of a box grater. Wrap ginger in a lint-free cloth and squeeze over a medium bowl to extract juice. You should have about 2 tablespoons.
- Whisk ginger juice, along with olive oil and vinegar, until well combined; season with salt and pepper. Add tomatoes, watermelon, chopped basil, and red onion and gently toss until fully coated; season with salt and pepper. Let stand 30 minutes.
- Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil, and parsley; spoon over any remaining marinade. Sprinkle with cheese, and garnish with celery leaves, spring onion, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.
Lemon-Basil Shrimp Salad
- 3 pounds unpeeled, cooked large shrimp
- 1 large red onion, sliced
- 1 red bell pepper, sliced $
- 1 yellow bell pepper, sliced $
- Lemon-Basil Marinade
- 1/2 cup chopped fresh basil
- 16 cups salad greens
- 8 Parmesan Baskets (optional)
- Fresh Lemon Vinaigrette
- Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
- Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Find tips and other recipes for fresh spring salads at thefreshmarket.com.
With such appetizing recipes and cool serving utensils, you couldn’t possibly be like Ron Swanson from Parks and Recreation after this…
(He’s probably missing the Acrylic Salad Dressing Bottle.)
Embrace your salad! What are some spring recipes that you enjoy?