By Christine Hinrichs
Now that spring is here, I’ve started trading in my stews and pasta bakes for lighter, fresher options. I don’t know if it’s something in the air or my subconscious realization that shorts and swimsuits are on the horizon, but as soon as the sun starts warming up the frozen ground, I start turning toward greener, leafier foods. If you’re like me and looking to savor the flavors of springtime, try these two salad recipes.
Ginger Lime Salad
- 2 heads romaine lettuce, washed and chopped
- 1 red bell pepper, chopped
- 1/2 cup cooked, shelled edamame
- 1/2 cup chow mein noodles
- 2 scallions, minced
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons freshly grated ginger
- 2 teaspoons honey
- 2 1/2 teaspoons soy sauce
- Juice from half of a lime
- Toasted sesame oil
In a small bowl, whisk together the ginger, honey, soy sauce, and lime juice. Then while whisking continuously, add the sesame oil slowly until you achieve the desired, vinaigrette consistency (about 3 tablespoons). Taste and adjust seasonings.
In a large bowl, toss the lettuce with the vinaigrette
Lemon Quinoa Salad
- 2 cups cooked quinoa, chilled
- 1/2 cup chopped cucumber
- 1/2 pint cherry tomatoes, quartered
- 1/4 goat cheese, crumbled
- 1/3 cup freshly chopped basil
- 2 lemons, zest and juice
- 1 scallion, chopped
- Extra virgin olive oil
- salt & pepper
In a small bowl, combine the lemon zest and juice as well as the chopped scallion. Whisk with a fork and slowly add the extra virgin olive oil until you have the desired consistency, about 1/4 – 1/3 cup. Taste and add salt and pepper to taste.
Add the lemon vinaigrette to the quinoa and toss to combine. Once the quinoa is coated, add the vegetables, basil, and goat cheese. Toss again and serve!
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Christine Hinrichs is a vegetarian who loves everything related to food. She daydreams about recipes, frequents the local farmers’ markets and reads cookbooks before bed. Read about her food adventures at ruminationsonfood.blogspot.com.