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Easter, Passover, Spring Break – all these holidays and more are a super opportunity to serve up sensational new spring salads for family and friends!
Christine and made two beautiful salads easy and delicious enough that you will be thrilled to share at home or accept the oohs and ahhs from eaters at a holiday dinner.
Kale Caesar Salad
- 2 Bunches Lacinto Kale, Shredded
- ½ Cup Tofu
- ½ Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, Grated
- 3 TB Lemon Juice
- 1 TB Rice Vinegar
- 2 TB Dijon
- 1 TB Capers
- ¼ Tsp Each Sea Salt and Freshly Ground Black Pepper
Place the Kale in a large bowl. Add the remaining ingredients to a food processor or blender and puree until smooth. Toss the kale with the dressing, starting with half and adding as desired. Sprinkle with *croutons.
*Sweet Potato Croutons – 1 Large Sweet Potato, peeled and chopped in 1” cubes tossed with olive oil, salt and pepper, roasted in a 400F oven until slightly browned on the edges.
Strawberry Avocado Salad with Honey Lime Vinaigrette
- 1 Bag Baby Spinach
- 3 Cups Sliced Hulled Strawberries
- 2 Large Haas Avocados Peeled, Pitted and Chopped
- ¼ Rice Vinegar
- ¼ Cup Lime Juice
- 2 TB Honey
- 2 Tsp Dijon Mustard
- 1 Tsp Chopped Mint
- 1/3 Cup Extra Virgin Olive Oil
- Sea Salt and Freshly Cracked Black Pepper
- 2 TB Toasted Sesame Seeds
Wash and dry the spinach well. Place in the bottom of a salad bowl and top with the strawberries and avocado. In a food processor blend together the vinegar, lime juice, honey, mustard, mint and olive oil. Season to taste with salt and pepper. Drizzle over the salad and top with sesame seeds.
The easiest way to toast sesame seeds is in a dry sauté pan over medium high heat. Stir often and don’t leave the pan alone – sesame seeds go from raw to burned in just seconds!