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April 24, 2017

Two Great Salads for Spring (and Summer)

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Salads can be a work of art!

Two Great Salads for Spring

Here are 2 great salads to launch your spring (and summer) season(s) of al fresco dining and picnic style meals. These are our most requested salads and salad dressings, and we’re happy to share them! The salad dressing recipes are written so you’ll have leftover dressing. They keep well in the refrigerator for up to 30 days, and are great on many different salads as well as drizzled over fresh fruit.
Feel free to check out our website to start planning your next big event! Venues book up early for summer barbecues and weddings, so don’t wait too long to reserve your dates with us, and your venue of choice. Here’s the link to our venue directory: www.culinarycrafts.com/venues/venues-listing/. You’ll also find information on Pop-Up Restaurants and Cooking Classes under the “our events” tab on the website.
Enjoy! Mary, Ryan and Kaleb
APRIL RECIPES OF THE MONTH

Mixed Green Salad with Honey Poppy Seed Vinaigrette and Strawberries, Asparagus, Almonds & Feta

Serves 8 People
Ingredients for Salad 16 ounces chopped mixed greens 2 cups asparagus, bottoms removed, cut into 1 inch sticks, blanched 1 cups sliced almonds, toasted 2 cups strawberries, sliced 1 cup Feta, crumbled
Method Chop mixed greens into bite size pieces. For the asparagus, you will want to remove the ends of the asparagus by holding the asparagus on both ends with two hands and bend it until it snaps; it should naturally break at the right place. After you break one asparagus, you can line up the asparagus with the others and cut them all. Then chop the asparagus into 1 Inch sticks and blanch*. Toast the almonds in the oven at 350°F, until they are golden brown. You can crumble the feta with your hands into small pieces. Gently mix everything in a bowl, being careful not to mash any of the ingredients. Right before serving, drizzle the dressing onto the salad and mix one more time. Serve with Honey Poppy Seed Vinaigrette (see recipe below). * To blanch asparagus – bring a pot of water to boiling and submerge the asparagus in it for 1 to 2 minutes depending on the thickness of the asparagus. Transfer asparagus to strainer and rinse with cold water.

Honey Poppy Seed Vinaigrette

Makes 3 Cups

Ingredients
¼ cup mayonnaise 1 1/4  cup red wine vinegar ½ cup honey 1 cup vegetable oil Salt and pepper to taste 1 Tablespoon poppy seeds
Method
Combine Mayo, vinegar, and honey in a blender (or use an immersion blender). blend until smooth. With blender running slowly add the oil until emulsified. Whisk in the poppy seeds. (Do NOT use the blender.) Taste and adjust seasonings.

Mediterranean Quinoa Salad with  Lime Mint Vinaigrette

Serves 8 People
Ingredients for Salad 3 cups quinoa, cooked & cooled 1 cup Kalamata olives, whole or cut in half 1 cup Feta, crumbled 1 cup marinated tomatoes, drained 1 cup cucumbers, peeled and diced 1/4 cup cilantro, rough chop
Method Cook Quinoa according to package directions. You can use either white or red quinoa. Be sure to rinse before cooking, and cook to al dente. You don’t want the quinoa to be overcooked. Mix all ingredients into quinoa. Serve with Lime Mint Vinaigrette (see recipe below)

Lime Mint Vinaigrette

Makes 4 cups

Ingredients 1 cup lime juice 3 Tablespoons mayonnaise 3 Tablespoons Dijon mustard 1-2 Tablespoons sugar 2 Tablespoons lime zest ¼ cup chopped mint 1 ½  cups extra virgin olive oil 1 ½ cups vegetable oil Salt and pepper to taste

Method

Combine all ingredients, except oils, in a blender (or use an immersion blender). Blend until smooth. While blender is running, slowly add the oils until emulsified. Taste and adjust seasonings.

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