Following one of the most brutal winters Long Islanders have endured in years, here’s looking ahead to the warmer months and the go-to foods we love during the spring and summer seasons. To keep it light, and also tasty, here are a few great salad recipes to help you get creative and go beyond iceberg lettuce and carrots. Feel free to get a little bit artsy and get into the spring mix.
Shrimp Panzanella Salad
What You’ll Need:
- 1/2 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound large shrimp, peeled and deveined
- 6 (1-inch-thick) slices day-old country-style bread
- 8 ounces red cherry tomatoes, halved
- 8 ounces yellow teardrop tomatoes, halved
- 1/3 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped fresh basil
- Salt and freshly ground pepper to taste
Preheat grill to medium-high heat (350 to 400 degrees). Whisk together first five ingredients in a small bowl and toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted then cut into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper.
Can be refrigerated up to 2 hours before serving.
The Fabulous Waldorf
What You’ll Need:
- 1/2 cup chopped, slightly toasted walnuts
- 1/2 cup celery, thinly sliced
- 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
- 1 sweet apple, cored and chopped
- 3 Tbsp mayonnaise (or yogurt)
- 1 Tbsp fresh lemon juice
- Salt & Pepper
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.