(Family Features) With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.
One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.
Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, blue cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.
Because both these recipes can be made in 20 minutes or less, they provide simple solutions when short on time. Plus, the fresh ingredients sum up everything spring meals are made of.
Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad.
Chimichurri Chickpea Salad
Total time: 15 minutes
Servings: 4
1 cup fresh cilantro2/3 cup fresh parsley2 tablespoons dried oregano2 garlic cloves, minced1/4 cup red wine vinegar2/3 cup olive oil1/2 teaspoon salt1/2 teaspoon pepper1 can (14 1/2 ounces) chickpeas, drained1/4 teaspoon crushed red pepper flakes1 bag Fresh Express Baby Kale Mix1 cup NatureSweet Cherubs Tomatoes, diced1 medium avocado, diced4 tablespoons Litehouse Avocado Ranch DressingIn food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve.
Cobb Salad
Total time: 20 minutes
Servings: 4
3-4 eggs 1/4 pound bacon1 bag Fresh Express Sweet Butter Lettuce1 pound grilled chicken1 cup NatureSweet Cherubs Tomatoes, halved1 ripe avocado, sliced1/4 cup blue cheese1/4 cup Litehouse Homestyle Ranch DressingBring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.Heat skillet over medium heat. Dice bacon and add to pan. Saute until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.To assemble salad, start with bed of lettuce. Top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and blue cheese; toss in ranch dressing.