Crisp & Colorful

SPRINGTIME SALAD INSPIRATION

BY JENNIFER BAJSEL

ORANGE & BEET SALAD WITH CITRUS DRESSING

SERVINGS: 4 | PREP: 25 MIN. | COOK: 1 HR. | TOTAL: 1 HR. 25 MIN.

INGREDIENTS: 1 navel orange, supreme | 1 blood orange supreme | 1 large beet, sliced | 1 large golden beet, sliced | 1 pkg. (5 oz.) arugula | 1 shallot | 1 green apple | 4 oz. feta Citrus

Vinaigrette: 4 oz. orange juice, divided | 2 oz. extra virgin olive oil | 2 oz. red wine vinegar | 1 Tbsp. honey | 2 tsp. Dijon

DIRECTIONS: PREHEAT oven to 350°. PEEL oranges and pull apart slices. REMOVE tops from beets and place whole in a roasting pan. DRIZZLE with 1 tbsp olive oil and cover with foil. BAKE beets for 1

hour. REMOVE from the oven and cool. PEEL beets and cut them into slices. SLICE the shallot and apple. COMBINE orange juice, remaining olive oil, vinegar, honey and Dijon. TOSS arugula with vinaigrette in

a medium bowl. PUT on a serving plate. ADD oranges, beets, shallots, and apple slices. DRIZZLE with more vinaigrette and top with feta.

TIPS & TRICKS: To supreme oranges, slice off top and bottom and cut away peel to expose juicy flesh. Slice in between membranes into segments.

SPRINGTIME SPINACH & MUSHROOM SALAD

SERVINGS: 4 | PREP: 20 MIN. | COOK: 15 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 5 oz. fresh spinach | 8 oz. baby bella mushrooms | 1 red bell pepper, sliced | 1 yellow bell pepper, sliced | 1 10 oz. pkg heirloom cherry tomatoes Bacon Dijon Vinaigrette: 4 slices thick-cut bacon | 1 shallot | 1 clove garlic | ½ cup extra virgin olive oil | ¼ cup apple cider

vinegar | 1 Tbsp. Dijon mustard

DIRECTIONS: PREHEAT oven to 400°. PREPARE a baking sheet with parchment paper and set it aside. PLACE bacon on a baking sheet and bake for 15 minutes until crispy. REMOVE from oven, place slices on a paper towel, and let cool. WASH and slice mushrooms. SLICE bell peppers. CUT cherry tomatoes in half. ADD spinach, mushrooms, bell peppers, and tomatoes to a large bowl and set aside. PLACE shallot, bacon, and garlic in a food processor and chop. ADD olive oil, vinegar, and mustard, and blend well. POUR the dressing over the salad and toss it to coat. SERVE in individual salad bowls.

TIPS & TRICKS: To serve it as a warm salad, saute the mushrooms and peppers until softened, then add the spinach until just wilted. Remove from heat and add tomatoes and dressing.

SOUTHWESTERN KALE & SWEET POTATO SALAD

SERVINGS: 4 | PREP: 20 MIN. | COOK: 40 MIN. | TOTAL: 1 HR.

INGREDIENTS: 1 bunch kale, color optional | 1 sweet potato, peeled, diced | 1 purple sweet potato, peeled, diced | 2 Roma tomatoes. diced | 1 green bell pepper, diced | ½ red onion, diced | 1 15.5 oz. can chickpeas (garbanzo bean), drained, rinsed | 1 avocado, peeled, diced Chili Lime Yogurt Dressing: 8 oz. Greek yogurt | 3 Tbsp. extra virgin olive oil, divided | 1 lime, juiced | 2 tsp.

chili powder | 1 tsp. cumin | ½ tsp. salt | ¼ tsp. pepper | 1 bunch cilantro, chopped (optional)

DIRECTIONS: PREHEAT oven to 350°. PREPARE a baking sheet with parchment paper and set it aside. WASH & remove stems from kale and tear them into pieces. PLACE kale in a large bowl and massage. PEEL and dice sweet potatoes. PUT diced potatoes on the baking sheet and drizzle with 2 Tbsp. olive oil. PLACE potatoes in the oven and roast for 40 minutes. DICE tomato, bell pepper, red onion, and avocado. DRAIN and rinse chickpeas in a colander. MIX yogurt, olive oil, lime juice, chili powder, cumin salt, and pepper in a blender. ADD 2-3 Tbsp. of dressing to kale and coat well. ADD tomato, bell pepper, onion, avocado and chickpeas. PUT the salad in a serving bowl and drizzle with additional dressing on top. GARNISH with cilantro (optional).

TIPS & TRICKS: Massaging the kale gives it a softer texture and can remove bitterness.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL