Spring Fever In Chicago: Delicious Springtime Salad Recipes

By Christine Hinrichs

With spring just around the corner, I start 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 for a tasty road to springtime, try these two flavorful salad recipes.

Ginger Lime Salad

serves 2

Ingredients

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

Directions

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

serves 2

Ingredients

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

Directions

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!