It’s pretty easy for me to get stuck in a salad rut. I love my basic go-to salad which usually consists of romaine, tomatoes, carrots, peppers and feta, but when I start deep sighing at the thought of a salad, I know it’s time to switch it up. So I’ve done just that lately with some delicious results that I just had to share.
The first combination uses radishes, which really aren’t ever on my buy list which is a shame because I like their slightly spicy flavor and beautiful color.
1 large head of romaine, washed, dried and roughly chopped
1 avocado, pitted and diced
6-7 radishes, thinly sliced
1/3 cup cilantro, finely diced
I also love this simple shallot vinaigrette, as I’m trying to make my own dressings more often.
1 shallot, finely diced
2 Tbsp lemon juice
2 Tbsp white wine vinegar
1/4 cup extra virgin olive oil
Another in season treat I can’t get enough of? Arugula! It’s spicy and slightly bitter and though the baby leaf version is less so, it still makes for a nice contrast against sweet berries. But the real star of this salad is the simple pickled onions.
“Fancy” salad additions usually intimidate me, but these are so incredibly easy and add a lot of sophisticated flavor.Print
Simple Marinated Red Onions
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
These are so incredibly easy and add a lot of sophisticated flavor.
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 1/2 tsp Kosher salt
- 1 Tbsp sugar
- Add apple cider vinegar, salt and sugar to a jar and shake vigorously. Add sliced red onion and shake well to coat.
- Leave at room temperature for an hour, shaking occasionally. Drain and use what you’d like or keep in the fridge for a up to 2 weeks. They’re the perfect addition to this spring salad (serves 4 side salads).
Spring Arugula and Berry Salad
8 cups baby arugula
6 ounces crumbled Gorgonzola cheese
1 cup blackberries, rinsed and dried
1/2 cup pickled red onions
Drizzle this combination with balsamic vinegar and olive oil, plus a pinch of salt.
Have you ever tried salting your salads? If you are a vinegar and oil lover, try adding a pinch of salt next time too. It really pumps up the flavor.
Mmm, I just love warm weather food!
What salad combinations do you love?
Are there any toppings or vegetables that intimidate you?
Great idea! I love pickled onions but never thought about making them.
Erin @ Her Heartland Soul says
Mmm arugula! I just had an arugula salad last night. So good!
Fruit and nuts is one of my favorite combinations. I also love to put tuna, a hard boiled egg and olives on my standard green salad – it is super filling and gives a touch of a salty bite.
I’m not really a fan of onions or radishes, but I LOOOOVE putting berries in my salad! Lettuce, cucumber, strawberries, blueberries, and feta = my perfect salad! I randomly bought a bottle of caesar dressing and have been loving that addition. A little goes a long way!
I just recently discovered radishes. I guess I always just pushed them to the side before but I now I love their zesty flavor!
Kelli H (Made in Sonoma) says
Oh my gosh, I buy radishes every week for my salads — love them. I love radish, avocado, and green onions. I really like the idea of arugula, a berry, Gorgonzola, and pickled red onion. That sounds delicious! Might have to make that for father’s day. Let’s see, I also love roasted beets in salads with figs and walnuts, but that’s more of a winter salad. In the summers I love fresh garden salads like you described. I’ve been trying to add in more fresh herbs from our garden to the lettuce, just to use up all our flat leaf parsley, basil, and cilantro.
Dani @ DaniCaliforniaCooks says
I definitely find myself in a salad rut! That shallot dressing looks lovely.
No salad is complete in my house without toasted pumpkin seeds, ground walnuts, a forkful of sauerkraut and a generous sprinkle of nutritional yeast!
Perfect timing on the pickled onion recipe. My husband and I have been recreating the asparagus and hard boiled egg sandwich from The Pickled Peach and the only thing missing was the pickled onions. Tonight I will have them. Thanks!
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