Chopped Spring Salad Recipes

CHOPPED SPRING SALAD

Steps:

• Heat a grill or grill pan until medium hot. Have ready 2 long metal skewers. Place onions in a heat-proof bowl, and cover with boiling water. Let stand 5 minutes. Drain in a colander, and let stand until cool enough to handle. Remove and discard skins.
• Place corn on grill, and cook, turning, until kernels are slightly charred on all sides, 10 to 12 minutes. Remove corn from grill. Using a sharp knife, cut kernels form cobs. Set kernels aside, and discard cobs.
• Thread the pearl onions on the skewers. Brush squash, zucchini, and onions generously with olive oil; season with salt and pepper. Place oiled vegetables on grill, and grill until slightly charred on all sides, 3 to 4 minutes for the zucchini, 6 to 8 minutes for the onions. Transfer the vegetables to a cutting board.
• Cut the squash and zucchini into 1/2-inch dice, and place in a large bowl. Remove onions from the skewers, and add to bowl.
• Add reserved corn, cucumbers, avocado, and watercress; gently toss. Pour the vinaigrette over the salad. Toss, and serve.

SPRING CHOPPED SALAD

Steps:

• Toss romaine with radicchio in large bowl.
• Whisk next 6 ingredients in medium bowl until blended.
• Reserve half the dressing for later use. Add remaining dressing to salad; mix lightly.
• Top salad with vegetables and eggs. Drizzle with reserved dressing just before serving.