The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.
Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers — this breakfast salad bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.
Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this salmon and grains salad bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.
Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.
SALMON AND GRAINS SALAD BOWL
Servings: 2
4 ounces salmon
2 tablespoons paprika, divided
Salt, to taste
Pepper, to taste
15 ounces chickpeas
2 tablespoons olive oil
2 ounces Fresh Express Sweet Butter Lettuce
1 cup red quinoa, cooked
6 ounces NatureSweet Cherubs Tomatoes
2 tablespoons Litehouse Homestyle Ranch Dressing
BREAKFAST SALAD BOWL
Servings: 2
10 ounces NatureSweet Cherubs Tomatoes
2 tablespoons olive oil, divided
2 ounces Fresh Express Baby Spinach
1 egg
2 bacon strips, halved
1 cup quinoa, cooked
1/2 avocado, sliced
2 tablespoons Litehouse Jalapeno Ranch Dressing
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 41 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.