Baby Red Beet & Snap Pea Salad

This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

1 bunch baby red beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)

1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.

Watercress Salad with F&L Honey-Orange Vinaigrette

This light and bright salad is the perfect summer side.

8-10 cups watercress, trimmed
2 oranges, peeled and sectioned
1 avocado, pitted and sliced
¼ cup dried cranberries
F&L orange-honey vinaigrette
Sea salt and fresh ground pepper

1. In a large bowl, combine watercress, oranges, avocado and cranberries. Drizzle about ½ cup of the vinaigrette over the salad; toss to coat. Season to taste with salt, pepper and additional vinaigrette, as desired.

Herbed Smoked Salmon Salad with Watercress

Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.

1 package smoked salmon (about 8 ounces), flaked
4 cups watercress, trimmed, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
¼ cup chopped tender herbs, such as chives, oregano and parsley
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper

1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.

2. In another mixing bowl, combine smoked salmon, capers, celery and herbs. Toss with crème fraîche dressing.

3. Serve smoked salmon salad over a bed of watercress, with sliced tomatoes and cucumbers alongside.

Spring Greens with Butter-Poached Radishes

This earthy salad is beautiful topped with buttery radishes.

1 bunch French Breakfast radishes, tops removed
4-6 cups mixed spring greens, such as washed and chopped Little Gem and Tom Thumb lettuces
2 tablespoons butter
2 garlic cloves, minced
Pinch fine sea salt
2 teaspoons apple cider vinegar
2 teaspoons honey

1. Slice the radishes in half lengthwise.

2. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Then add the radishes, cut side down, and a pinch of salt, and sauté for about 10 minutes, until they are slightly translucent and tender, but not mushy.

3. Drizzle the vinegar over the radishes and toss quickly to incorporate. Remove from the heat and drizzle the honey over the top; toss to coat.

4. To serve, make a bed of greens on each plate, arrange a portion of the radish halves on top, and pour the pan drippings over the top to dress the salad.

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