Three Sublime Salads for Mother's Day

As Mother’s Day approaches and spring comes into full bloom, now’s a great time to celebrate with fresh, healthy salads.  To be sure, lots of kids are a little reluctant about those tangy radishes and spring onions - not to mention “gourmet” tastes like arugula or pepper cress! 

But these mild, slightly sweet salads are sure to please both you and your child this Mother’s Day.  Each one starts with fresh, fruity ingredients to offer a taste that’s sophisticated enough to honor Mom, while colorful and appealing enough to intrigue young eaters.  For starters, here is a heart-healthy dressing with a secret ingredient: the juice from one 12-ounce can of mandarin orange sections, packed in light syrup! Light and fresh, it complements and lightens the flavors of balsamic vinegar. You can use the oranges themselves in the first salad recipe; this dressing recipe makes enough for all three salads, with a bit left over to try on any regular salad you might have in the house. Orange-Balsamic Vinaigrette Mix ½ cup (4 ounces) extra-virgin olive oil with the light syrup from one 12-ounce can of mandarin orange slices (about 5 ounces).  Add 1/3 cup of balsamic vinegar; 1 teaspoon each of dried onion and dried garlic bits; 1-1/2 teaspoons of Italian seasoning, and salt to taste. Baby Spinach Salad with Mandarin Oranges, Raspberries and Chicken (serves 4)

• 6 cups of clean, dry baby spinach (about 6-7 ounces)
• I 12-ounce can of mandarin orange slices, drained
• ½ cup fresh red raspberries (or blackberries, apples, or chopped strawberries if raspberries aren’t available in your area yet!)
• 1 cup (~8 ounces) boneless, skinless chicken breast chunks

Toss together with vinaigrette for a light, main-course or lunch salad. (You can substitute the chicken for some mild, white fish or omit it altogether.)

Spring Greens with Strawberries and Glazed Walnuts (serves 4, side dish)

• 5 cups of clean, dry spring salad greens (about 5-6 ounces)
• 1 cup of chopped fresh strawberries
• ½ cup of chopped, glazed walnuts (see recipe below)

Toss together with vinaigrette. For an extra gourmet touch, try adding a little goat cheese or gorgonzola—but you might want to do that plate by plate. Butter Lettuce with Grapefruit, Mint, and Avocado (serves 4, side dish)

• 5 cups of clean, dry spring butter lettuce greens (about 5-6 ounces)
• 1 cup of pink grapefruit chunks, cut into ½” chunks
• 2 tablespoons of fresh, finely chopped mint
• ½ cup avocado, cut into ½” chunks.

Toss together with vinaigrette for a great side salad!

Glazed Walnuts (this recipe makes two cups—you’ll use ½ cup for our salad, but save the rest for other batches or for a scrumptious treat later). Start with 1 egg white, beaten to foamy stage.  Add 1/3 cup brown sugar and ½ teaspoon of cinnamon.  Mix thoroughly, and then add 2 cups of chopped walnuts.  Stir to coat the walnuts, and then place them on a cookie sheet sprayed with a light coating of oil.  Bake at 275° for about 20-25 minutes, or until the nuts are lightly brown and the coating is fairly crisp (it will harden completely when the nuts have cooled). When cool, break the nuts into bits and store in an airtight container in your refrigerator for up to 3 weeks.