Colorful Spring Salads

Springtime is a time for rejuvenation. Colorful, seasonal ingredients contain fiber, calcium, and vitamins that contribute to a healthy, balanced diet. Make your meals even more refreshing by pairing them with Weed Cellars wines that will elevate your gastronomic experience.


Strawberry Spinach Salad – pair with Weed Cellars Italian Sparkling Rosé


Weed Cellars’ Italian Sparkling Rosé is anchored by violet aromas and a red berry core that perfectly complement this fruit-driven salad. The acidity of the balsamic vinaigrette and sweetness of the fruit is balanced by the wine’s off-dry qualities and creamy texture.

Servings: 4
Total Time: 15 minutes

Ingredients:
6 cups spinach
1 cup strawberries, sliced
¾ cup grapes, halved
¼ cup candied walnuts, crumbled
¼ cup pistachios
2 oz feta cheese, crumbled
Balsamic vinaigrette, to taste

Directions:
1. To a large bowl, add the spinach, strawberries, grapes, walnuts and pistachios. Toss to combine.
2. Transfer to four plates, and sprinkle each with ½ oz crumbled feta cheese.
3. Serve with balsamic vinaigrette on the side.


Bacon, Chicken, and Avocado Salad – pair with Weed Cellars Pinot Noir


Alluring cherry and cranberry flavors interweave with baking spices in Weed Cellars’ Pinot Noir. Velvety tannins give it backbone, allowing it to be easily paired with seared chicken. Uplifting acidity enables Weed Cellars Pinot Noir to “cleanse” your palate of the creaminess of honey mustard. The earthy, savory undertones of the wine work wonders with the smokiness of the bacon.

Servings: 4
Total Time: 30 minutes

Ingredients:
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon honey mustard
1 Tablespoon oil + 1 teaspoon oil
6 cups Romaine salad mix
2 large chicken breasts, halved
8 oz diced bacon, trimmed
8 oz grape tomatoes, halved
2 avocados, sliced
Honey mustard dressing, to taste

Directions:
Massage the salt, black pepper, and honey mustard into the four pieces of chicken.
To a large skillet over medium heat, add 1 Tablespoon of oil. Once the oil is warm, sear the four pieces of chicken on both sides. Once they are thoroughly cooked and golden, set them aside.
Add 1 teaspoon of oil and stir fry the bacon until slightly crispy, and set aside.
Prepare four plates. Add a bed of 1½ cups of Romaine salad to each plate. Arrange ½ avocado (sliced), 2 oz grape tomatoes (halved), and 2 oz crispy bacon, onto each bed of salad.
Lay one piece of chicken, sliced, atop each plate. Serve with honey mustard on the side.


Salmon Salad – pair with Weed Cellars Chardonnay


As salmon is a substantial, meaty fish, we recommend pairing your salad with the rich, medium plus-bodied Weed Cellars Chardonnay. The tangy tropical fruit notes will “cut through” the oils of the fish, allowing your palate to feel refreshed between bites.

Servings: 4
Total Time: 25 minutes

6 cups spring mix
4 4oz salmon fillets
¼ cup fresh dill, minced
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
8 oz grape tomatoes, halved
½ cup dried cranberries or dried cherries
1 red onion, sliced
1 cucumber, diced
1 lb salmon filets
Miso dressing, to taste

Directions:
Massage the dill, paprika, garlic powder, salt, and pepper into the four salmon fillets.
To a large skillet over medium heat, add 1 Tablespoon of oil. Once the oil is warm, sear the four pieces of salmon on both sides. Once they are thoroughly cooked and slightly brown, set aside.
Prepare four plates. Add a bed of 1½ cups spring mix to each plate. Arrange 2 oz grape tomatoes, ⅛ cup dried cranberries, ¼ red onion (sliced), and ¼ cucumber (sliced), on top of each bed of spring mix.
Lay one fillet of salmon atop each plate. Serve with miso dressing on the side.


Leave a comment

Please note, comments must be approved before they are published