food

4 Colorful Memorial Day Salads

Spruce up your holiday weekend with four colorful salads loaded with fruits, vegetables and so much more.

food

4 Colorful Memorial Day Salads

Spruce up your holiday weekend with four colorful salads loaded with fruits, vegetables and so much more.

Ingredients

  • 8 ounces block (Bulgarian) feta, cut into triangles
  • 1/2 cup hazelnuts, toasted and chopped
  • 3 large or 6 small scallions, white parts only, sliced
  • 4 tablespoons white balsamic vinegar, divided
  • 1/4 cup basil leaves, loosely packed, thinly sliced
  • 2 pounds large strawberries, quartered
  • 2 cups arugula
  • Zest of 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper

Steps

  1. Remove the block of feta from its packaging and set aside to drain. Toast the hazelnuts and set aside to cool.
  2. Wash and slice the scallions and combine with 2 tablespoons of white balsamic vinegar and a pinch of salt. Set aside.
  3. When feta is drained, cut block in half and slice into small squares. Cut each square into two triangles. Slice the basil in a chiffonade.
  4. Wash, core and quarter the strawberries and place in a large bowl. Add arugula, feta, hazelnuts and basil. Zest the lemon over the salad and drizzle olive oil.
  5. Add the scallions with the marinade and a pinch of salt and pepper. Drizzle with remaining balsamic and toss to serve.

Ingredients

  • 3 bunches radishes, washed and trimmed
  • 3 tablespoons olive oil
  • 1 cup fresh spring peas
  • 1 cup plain Greek yogurt
  • 1 shallot, finely diced
  • 2 celery ribs, finely diced
  • 2 tablespoons chives, chopped
  • 2 tablespoons dill, chopped
  • Pinch of salt
  • Juice of 1 lemon
  • Sprinkle of black sesame seeds

Steps

  1. Heat the oven to 450°F. Wash and trim radishes. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Place in the oven for 10-15 minutes.
  2. While they are baking, steam the peas.
  3. To make the dressing, combine yogurt, shallot, celery, herbs, salt and lemon.
  4. When radishes have cooled, add peas and top with yogurt dressing and sesame seeds.

Ingredients

  • 1 pound carrots, shaved into ribbons
  • 1 shallot, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • Pinch of salt
  • 2 lemons
  • 1/2 cup mint leaves, loosely packed
  • 1/2 cup cilantro leaves, loosely packed
  • 1/2 cup flat-leaf parsley, loosely packed
  • 1/2 cup shelled pistachios
  • 2 teaspoons honey
  • 1/4 cup olive oil
  • 1 avocado, pitted and sliced

Steps

  1. Wash and peel the carrots. Shave into ribbons with a potato or y-peeler into a large bowl. Add sliced shallots, seasonings and salt, and cover with lemon juice. Toss and set aside to marinate.
  2. Pick 1/2 cup each of mint, cilantro and flat-leaf parsley and roughly chop. Set aside. Toast and chop the shelled pistachios.
  3. In a small bowl, mix honey, olive oil and additional lemon juice. Add the herbs and nuts to the carrots and drizzle dressing on top. Toss. Serve with sliced avocado.

Ingredients

  • 1 cup tri-color wild rice, quinoa or a blend, cooked
  • 1/4 cup walnuts
  • 4 large kale leaves, thinly sliced (about 2 cups)
  • 1/2 cup mint leaves, loosely packed, thinly sliced
  • 1/4 red onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 3 teaspoons honey, divided
  • 6 large apricots, halved
  • 1 tablespoon butter
  • 2 tablespoons picked thyme
  • 8 ounces burrata

Steps

  1. Toast walnuts and set aside. Wash and thinly slice kale and mint. Thinly slice onion and put in a bowl of water to remove the bite.
  2. To make the dressing, combine vinegar, olive oil and 2 teaspoons honey and set aside.
  3. Halve and pit apricots.
  4. Heat a grill pan on medium-high and add butter and thyme. Place apricots cut-side down in the pan to sear for about 5 minutes.
  5. In a large serving dish, combine rice, greens, onion and apricots. Top with walnuts and strips of burrata. Drizzle with dressing.