Spring is here, which means summer is almost here! Warmer months means it's time to get back on the salad train. If you fell off, we totally understand - IT'S BEEN COLD! But let's get real, salads can be boring, and they can all taste the same, especially if you keep the same few greens and dressings on rotation. It's time to re-vamp your salads, so you can keep eating healthy and keep your taste buds happy.
At Colavita, we've concocted some inventive and creative salad recipes alongside a batch of easy and delicious dressings you can whip up at home. They're not only simple but healthy store-bought dressings are usually loaded with sodium and bad fats. It's so much healthier to make your own!
This Antipasto Salad has got everything you could ever want and need in a salad. The Italian word Antipasto, means “starter” or “appetizer” and usually involves a spread of meats, cheeses, marinated vegetables, and crostini. Similarly, this salad is loaded with onions, olives, peppers, tomatoes, artichoke hearts, salami, mozzarella balls, and pepperoncini all on a bed of romaine lettuce. Sound good? What's even better is the vinaigrette that pairs with it. You just need shallots, Colavita Red Wine Vinegar, Colavita Extra Virgin Olive Oil, Dijon mustard and a dash of salt a pepper.
Up next, is our Asian Asparagus and Edamame Salad with Shredded Chicken. We're mixing up classic salad greens with asparagus and edamame. Use a vegetable peeler to peel each spear of asparagus starting from halfway down from the bottom. This will give you beautiful, thin ribbons of asparagus that are perfect for salad. Boil the shaved asparagus and edamame for two minutes then drain and run them under cold water so that they still have a bite to them. After assembling the salad portion of this dish, we're topping it off with a jalapeño, honey, ginger and miso dressing which is going to give this salad the right amount of heat—but if you're truly a spice lover—add more jalapeño!
Ever heard of a breakfast salad? Well this Breakfast Cobb Salad will change the game, it's a salad and it's breakfast! It's a great way to start your day and is packed full of nutritional goodies— trust us, it's worth waking up for! This salad has romaine, strawberries, cucumber, cherry tomatoes, avocados, hard boiled eggs and—BACON. This dish is a little bit of salad, a little bit of breakfast, but every bit delicious. It's all drizzled with a fresh herb and yogurt dressing—and don't forget to add a splash of that Colavita EVOO.
We couldn't make a salad recipe collection without adding a pasta salad to it…so—drumroll please—here's our Lemon Spring Pea Pasta Salad! It's the perfect light and hearty dish for just about any spring day. The stars in this dish are fresh sugar snap peas, meaning it's loaded with heart-healthy minerals like magnesium, potassium, and calcium. Make your heart and stomach happy and eat up! The dressing for this salad is light and simple, just mix Colavita Extra Virgin Olive Oil, lemon juice, Colavita White Wine Vinegar, salt, and pepper and ta-da! Eat it right away, or chill until you are ready to serve.
We at Colavita hope these recipes will help you revamp your salads and even inspire you try making your own dressings and vinaigrettes.
Stay tuned to see what recipes we have next!
On the Antipasto Salad: For the dressing, thinly slice one shallot into rings and mix it with Colavita EVOO, Colavita Red Wine Vinegar, and mustard. Then, drizzle over top the salad and garnish with fresh parsley.
On the Asian and Edamame Salad with Shredded Chicken: Place asparagus, edamame, and cooked shredded chicken in a wide salad bowl. Season with salt and pepper and toss lightly, then add the ginger dressing and toss is again. Using a wide bowl will help you toss!
On the Breakfast Cobb Salad: To make the green goddess dressing, puree scalions, chives, parsley, Colavita EVOO, Colavita White Wine Vinegar, and yogurt, into the processor until smooth. Thin the dressing with water, a little at a time so that the consistency is similr to heavy cream..
On the Lemon Spring Pea Pasta Salad: During the last two minute of cooking the pasta, add peas to the pata pot. Next, drain and drizzle with a little bit of Colavita EVOO