Spring Salads Freshen Up Menus
go.ncsu.edu/readext?1070995
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲
Ham, Strawberry and Goat Cheese Salad with Fig Vinaigrette
Springtime brings longer, warmer days calling for outdoor activities. With fresh greens available at farmers’ markets and in gardens, now’s the perfect time to add cool salads to your mealtime rotation.
Salads are delicious, refreshing and boost your intake of health-promoting vitamins, minerals and antioxidants. Adding a protein choice transforms a side dish into a complete meal. Toss with homemade dressing to bolster the flavor and heartiness of your creation.
This simple salad recipe features seasonal strawberries and a light fig vinaigrette dressing, complementing the dimension of flavors.
Ham, Strawberry and Goat Cheese Salad with Fig Vinaigrette
°¼ cup extra-virgin olive oil
°3 tablespoons cider vinegar
°3 tablespoons fig preserves
°½ teaspoon salt
°¼ teaspoon pepper
°10 ounces (10 cups) spring greens, torn or cut into bite-sized pieces
°1 pint strawberries, sliced
°½ cup pecans, chopped coarse and toasted
°6 ounces ham, cut into bite-size pieces
°4 ounces goat cheese, crumbled (1 cup)
- Whisk oil, vinegar, preserves, salt, and pepper together in a large bowl.
- Toss spring greens and berries into the vinaigrette. Divide salad evenly among 4 dinner plates. Top each salad with ham, goat cheese and pecans. Serve with hearty bread or crackers.
Serves 4
This hearty pasta salad may be prepared ahead of time for activity-filled evenings.
Pasta, White Bean and Spinach Salad
°12 ounces noodles of choice (whole grain has more health benefits)
°½ cup sliced oil-packed sun-dried tomatoes, plus 3 tablespoons oil
°3 tablespoons mayonnaise
°3 tablespoons red wine vinegar
°½ teaspoon pepper
°1 teaspoon salt
°¼ cup chopped olives of choice
°½ cup artichoke hearts, cut into bite-sized pieces
°1 (15-ounce) can great Northern beans, rinsed
°4 ounces (4 cups) baby spinach, chopped coarse
°3 ounces sliced pepperoni (turkey pepperoni is lighter), cut into ¼-inch strips
°½ cup thinly sliced red or green onion
°Parmesan cheese and/or French-fried onions for topping (optional)
- Bring salted water to boil in large pot. Add pasta and cook, stirring often, until pasta is tender throughout. Drain pasta and rinse under cold water until chilled. Drain well.
2. Whisk together sundried tomato oil, mayonnaise, vinegar, pepper, and salt together in large bowl. Add pasta, sundried tomatoes, olives, artichoke hearts, beans, spinach, pepperoni, onion, and toss to combine. Top with Parmesan cheese and/or French-fried onions as desired. Serves 6