Get Your Green On with Springtastic Side Salads

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05_Tiffani_Spread_FNM_120914_0108.tif

Photo by: David Malosh

David Malosh

Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.

Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.

Alex Guarnaschelli’s light and bright salad recipe puts snow peas and sugar snap peas center stage, pods and all, in a bed of arugula.

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06_PeaSalad_023.tif

Photo by: Con Poulos

Con Poulos

Want even more peas? Go all in by adding shelled green peas and pea shoots to the mix. Finish the dish with a tangy, aromatic dressing made with tarragon, capers, dijon mustard, lemon juice and sherry vinegar.

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12_Cilantro_Salad_039.tif

Photo by: Con Poulos

Con Poulos

Cilantro shows it works as more than a garnish in a refreshing and spicy salad featuring scallions, serrano chile and cucumber.

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06_GreekSalad_021.tif

Photo by: Con Poulos

Con Poulos

This quick mix salad takes just 15 minutes to make and gets Greek-inspiration with grilled pita (think croutons), cucumber, tomatoes and kalamata olives.

SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING Food Network Kitchen Red Onion, White Wine Vinegar, Asparagus, Buttermilk, Parmesan Cheese, Mayonnaise, Garlic, Baby Arugula, Radishes, Broccoli or Alfalfa Sprouts, Freeze Dried Snap Peas or Green Beans, Eggs, Almonds

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Enjoy a stacked salad with tangy buttermilk dressing and a bevy of superb spring produce.

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