7 Cool Salads For Warm Spring Days

Spring Vegetable Salad with Mint Pesto

This salad is brilliant green owing to English peas, green beans, snap peas, and minty pesto added shortly before serving. Lots of pesto will remain, which you can store in the fridge or freezer for pasta night, sandwich spreads, or chicken or fish.

Roasted Radish and Feta Salad

This salad is a great way to try roasted radishes. It may transform radishes' bitter or peppery opponents. They're roasted till soft and delicious, then dressed with lemon.

Asparagus and Shrimp Salad

Simple and healthful, this meal makes a great lunch or light dinner. It combines blanched asparagus and a few other ingredients in 20 minutes or less.

Watercress Salad with Strawberries and Feta

Spring is the season to enjoy watercress! When tender, these tasty greens just need a brief rinsing. For harder watercress stems, remove the bottom ends and preserve the leaves on the top.

Oil-Poached Artichoke Heart Salad

This is a great way to honor a unique vegetable. Poach artichoke hearts in olive oil with entire garlic cloves until tender and luscious. Salad lasts many days in the fridge.

Shaved Vegetable Salad

Spring veggies are best eaten raw. Thinly sliced fresh carrots, fennel, radishes, and asparagus are tossed with a light citrus honey dressing, shredded Parmesan cheese, and chopped walnuts.

Leeks Vinaigrette

Take advantage of delicate spring leeks with this tip from our French friends. After cooking leeks in salted water, mix with tart Dijon vinaigrette. Enjoy room-temperature after marinating for hours or days.