Say Farewell to the Cold with a Spring Salad Festival
Spring is here and it’s the perfect moment to start celebrating amidst a warmer, more festive climate. Green sprouts and leafy greens are the stars of the season and, of course, spring is considered salad season. However, winter vegetables are still available and very tasty. So why not giving the last farewell to winter this year by incorporating some winter salads into your first spring food festival?
The best winter salads include root veggies like carrots, beets, winter squash, cabbage, brussels sprouts, kale and parsnips that can be chopped or peeled into thin ribbons with a vegetable peeler. Additionally, cauliflower and broccoli can also be separated into bite-sized florets.
Regardless of the time of the year anything can be mixed together to make a salad, and as you probably guessed, the key is combining a few different colors and textures, knowing that when you’re using hardy winter veggies, they’re more transportable and will hold up in the fridge without wilting, which means they can hold up well in the fridge for an entire week. Winter veggies also go very well with beans like chickpeas, black beans, lentils or grains like faro, wheat berries, barley or quinoa.
But what can you serve at your spring party salad festival? Well, below you’ll find three winter salad recipes for your spring salad festival.
Kale And Brussels Sprout Salad (6 serves)
- 1/2 bunch leafy green or Lacinto kale
- 6-10 big Brussels sprouts
- 2-3 tbsp finely chopped purple onion (optional)
- 1/3 cup toasted sliced almonds or whole roasted, salted, almonds, roughly chopped
- 1/2 cup grated Parmesan, aged Gouda or Pecorino (or to taste)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tbsp grainy mustard
- 1 small garlic clove, crushed
- 1 tsp sugar
- salt and freshly ground black pepper
- Remove the ribs and thinly slice the leaves of kale — I do this by bunching them altogether, then slicing through the stack.
- Next, cut the Brussels sprouts in half lengthwise and thinly slice them too, holding onto the stem (and then tossing the last bit of stem out). Put them into a bowl with the purple onion.
- To make the dressing, shake all the ingredients together in a jar or whisk them in a small bowl.
- Drizzle the dressing generously over the kale and Brussels sprouts and toss to coat.
- Scatter with almonds and Parmesan and serve.
Ramen Noodle Salad (4 to 6 serves)
- 1 pkg. Ichiban or other ramen noodles, coarsely crushed
- 2 cups thinly sliced cabbage
- 1/4 small purple onion, thinly sliced (optional)
- 1 carrot, grated
- 1/3 cup sliced or slivered almonds, toasted
- 1/4 cup canola or other mild vegetable oil
- 1 tbsp sesame oil (optional)
- 1/4 cup rice vinegar
- 2 tbsp sugar
- half the noodle seasoning packet
In a wide, shallow bowl, toss together the noodles, cabbage, onion and carrot.
Shake all the dressing ingredients up in a jar or whisk them in a measuring cup.
Drizzle the dressing over the salad and toss to coat well, then sprinkle with almonds.
Quinoa, Cauliflower And Chickpea Salad (4 serves)
- 1/2 cup quinoa, rinsed in a fine sieve
- 1/2 small cauliflower, roughly chopped or separated into small florets
- 1/4 cup golden or sultana raisins
- 1 14 oz (398 mL) can chickpeas, rinsed and drained
- 1/2 cup flat-leaf parsley, chopped (discard stems)
- 1/3 cup crumbled feta
- 1 small tart apple, chopped
- 1/3 cup toasted walnuts or almonds
- 1/4 cup canola or olive oil
- 1/4 cup rice or white wine vinegar
- 2 tsp brown sugar or honey
- 1/4 tsp curry paste or powder
- Cook the quinoa according to package directions, transfer to a wide salad bowl and set aside to cool. Tip: add the raisins as it cools — the raisins will plump up as they absorb any excess moisture.
- Next add the cauliflower, chickpeas, parsley, feta and apple then drizzle with dressing.
- Toss, then sprinkle with toasted walnuts or almonds right before serving.
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