Eager for spring? Spring Salmon and Vegetable Salad brings in the season.

Not rushing the season or anything (our temps still say otherwise), but a serving of this crisp green Spring Salmon and Vegetable Salad certainly did remind us that wondrous spring is right around the corner.

The most recent issue of Southern Living popped into my mailbox a few days ago; this recipe that featured broiled salmon nuggets and a refrigerator-crisper bin of items such as asparagus, radishes, and edamame really called to me to jump into immediately. Not only was this jewel prep-time fast, it also was a bright garden full of health and flavor.

The Creamy Herb Dressing made from buttermilk, mayo, and fresh herbs was the crowning touch on this menu item, which was pulled together in 20 minutes, just as the magazine article advertised. Perfect time-frame for my life!

Spring Salmon and Vegetable Salad

1/2 pound fresh asparagus

1 cup sugar-snap peas

1 1/4 pound skinless salmon fillets, cut into 2-inch chunks

1/2 teaspoon salt (I used salt substitute)

1/4 teaspoon black pepper

6 cups chopped romaine lettuce hearts

1/2 cup uncooked shelled fresh or frozen edamame, thawed

1/4 cup sliced radishes

Creamy Herb Dressing (see below)

Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces; cook with sugar-snap peas in boiling salted water for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or to desired degree of doneness. On a serving plate arrange lettuce, edamame, radishes, asparagus mixture, and salmon. Drizzle salad with dressing.

Creamy Herb Dressing:

1/2 cup buttermilk

1/4 cup mayonnaise

3 tablespoons chopped fresh herbs (such as mint, dill, and chives)

1 tablespoon fresh lemon juice

salt (or salt substitute) and pepper (to taste)

Whisk all ingredients together. Chill 30 minutes.

Makes 4 to 6 servings. (Source: Southern Living, March 2013)

Way-cool fresh corn salad has cucumber addition

One main thing drew me to this “Chill-Out Corn Salad” recipe—the unusual combination of chopped cucumber with fresh corn. The fresh cuke would add to the “coolness” factor. It truly was a delightful flavor combination. 

If I’d had them on hand, I would have dumped in a small container of fresh pimientos or some chopped red Bell pepper, just because the bright red would have jazzed up the color. 

I can see this being a big covered-dish hit at a picnic—as a new take on the popular marinated vegetable salad covered-dish recipe. 

We thought it was plenty “cool”.

Chill-Out Corn Salad

1/4 cup oil

2 teaspoons sugar substitute

1/4 teaspoon salt (or salt substitute)

3 tablespoons red wine vinegar

4 ears fresh corn, steamed and cut from cob (or 2 15.25-ounce cans low-sodiium corn, drained and rinsed)

1/2 cup chopped green Bell pepper

1 cup chopped celery

2 cups chopped cucumber

1 cup chopped onion

black pepper to taste

In a medium bowl whisk oil, sugar substitute, salt, and red wine vinegar. Add vegetables and toss. Chill in the refrigerator; then serve. Makes 9 1/2-cup servings. (Source: Chickasaw Nation Nutrition Services)

Twenty-minute prep-time max for this Chopped Chicken Salad: that's for me

Any recipe that bills itself as requiring only 20 minutes of prep from start to finish catches my attention. When I saw Prevention mag’s Chopped Chicken Salad featured as a 20-minute meal (August 2011 issue) , I grabbed it and ran to my kitchen counter. Twenty minutes was absolutely ALL I could spare to ready that night’s repast; I had the ingredients on hand—at least with a few subs.

Chopped chicken, avocados, carrots, red onion, plus the makings of the vinaigrette dressing—everything went together swimmingly. Shredded chicken? Waiting in the wings in the freezer compartment of the fridge. Didn’t have the cucumber Prevention suggested, but a couple of nice, fresh avocados should sub—after all, like a cucumber, they’re green. Mixed greens? Didn’t have those, either, but did have almost a full bag of fresh spinach. Carrots weren’t in the recipe, but I had some freshly grated ones from the Lightened Squash Casserole the day before—couldn’t resist adding some bunny food. Same thing with radishes—why not toss in a couple?

Thinking about it, pretty much the entire recipe was a makeover, but so what? I did have the red onion from my garden. With most everything burned up by now, we’re glad to have a few home-grown success stories still to brag on despite this heat.

The meal absolutely got turned out in 20-minutes flat; I looked as though I had slaved all day, and dinner was terrific and healthy. Who could ask for more?

Chopped Chicken Salad

3 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon salt (or salt substitute)

1/4 teaspoon black pepper

8 cups (about 8 ounces) spring mix with herbs

4 large hard-boiled eggs, peeled and quartered

1 small cucumber, sliced

1 1/2 cups chopped chicken (about 8 ounces)

1/3 cup chopped red onion

In serving bowl whisk together, vinegar, oil, mustard, salt, and pepper. Add remaining ingredients and gently toss to combine. (Avocado, radishes, carrots, and spinach can be subbed.) Serve salad in bowls. Refrigerate any leftovers. Makes 4 servings.