web analytics
logo
Food Advertising by

How to Make Pre-Spring Salad

Pre-Spring Salad - CookingWithKimberly.comThis is Day Five of our One Month Grocery Shopping Strike!

Along with our dinner of Crusted Pork Loin, we made what I like to call a “pre-spring” salad.

It’s a great accompaniment for almost any meal, whether it’s soup, a side dish with meat or along with pasta.

Type:  Salad Recipe
Serve With: Balsmaic Vinaigrette, sprinkle with pepitas/pumpkin seeds, chili flakes
Prep Time: 15 minutes
Yield: 6 servings

Ingredients:

  • 1/2 head Romaine lettuce – washed and spines removed
  • 2 strawberries – thinly sliced
  • 15 grapes – green, seedless
  • 2 cloves garlic – 1 clove whole, 1 clove minced
  • 1 tbsp green onion – finely sliced
  • 1 doz shiitake mushrooms – sliced
  • 1/2 cucumber – sliced and peeled, if desired
  • 2 tbsp celery – finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp Italian seasoning
  • freshly cracked black pepper – to taste
  • Eurasian black sea salt – to taste (about 1/2 tsp)

Crusted Pork Loin & Pre-Spring Salad - CookingWithKimberly.comInstructions:

  1. Pre-heat frying pan with 1 tbsp olive oil on medium heat.
  2. Wash vegetables & fruit, except mushrooms, in cold water and set on dry paper towels. Pat dry.
  3. Slice & mince veggies & fruit accordingly.
  4. Saute mushrooms in frying pan until softened. Add 1 clove of minced garlic about 1 minute prior to mushrooms being finished.
  5. Using a large salad bowl, take whole clove of garlic and rub on entire inner surface of bowl. Mince remainder and add to frying pan. Set mushrooms aside.
  6. Tear lettuce into bite sized pieces and arrange rest of fresh ingredients on top of romaine. You may toss it or serve as is.
  7. Sprinkle with Eurasian black sea salt, freshly cracked black pepper and Italian seasonings.
  8. Top with pepitas/pumpkin seeds and chili flakes, if desired.

***

I hope you enjoyed this  Vegan Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards :)

P.S. Be sure to check out the Cooking with Kimberly Store!


[tags]salad recipe, pre-spring salad, how to make salad, great salad recipe, easy salad, vegan recipe, vegetarian recipe, side salad recipe[/tags]

Similar Posts:

Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

Share This Post On

Trackbacks/Pingbacks

  1. How to Cook Crusted Pork Loin Chops : How To Cook Online Blog - [...] Main Dish Recipe Serve With: Pre-Spring Salad & crusty Italian bread Prep Time: 10 minutes Cook Time:  20 minutes…
  2. Web Chef Review: Ontario Lettuce at Harvest Barn Country Markets | The 'How to Cook' Blog – Cooking with Kimberly - […] Pre-Spring Salad […]

Submit a Comment

Your email address will not be published. Required fields are marked *