Spring Fever Salads

Even before the first hint of spring warms the air, it starts to feel like salad season. After a long winter, our bodies crave the nutrients found in young lettuce leaves, fresh red tomatoes, and bright yellow peppers. You may still have snow on the ground outside your window, but there's no reason not to put spring on your plate.

Scour your local supermarket's produce section for whatever catches your eye. Look for bright colors -- the richer the color in the fruit or vegetable, the higher the vitamin and nutrient content. Also, try to get a mix of colors into your salad. Dark greens are high in iron while red and orange vegetables have high levels of vitamins C and A, and vegetables with a lot of crunch to them are high in fiber. Add in some nuts and dried fruits and you'll have an even more complete dish.

Not all lettuce is created equal. Generally, the darker the leaf, the more nutritious it is. Iceberg lettuce, for all its popularity in the food service and restaurant world, isn't actually very nutritious. Instead, look for dark Romaines, bright green butter lettuce, and mixes that include a variety of leaves from arugula to spinach.

Ingredients that add color
Follow your fancy when it comes to salad ingredients. You can choose the standard tomatoes, cucumbers, mushrooms, and bell peppers, or go wild with dried cherries, jicama, orange sections, and walnuts. Fruit makes a fresh addition to salads, particularly when you add in-season strawberries, peaches, mangoes, and pears. Avocados are always delicious.

Try these satisfying salad recipes from


Creamy Spring Salad

Easy Spring Salad

Satifying Salads Collection

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