Ring in Spring with Salad Days

Robyn Doyon-Aitken, Web producer

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

Kate Sears

Wilted Arugula Salad with Asparagus, Bacon & Almonds

Scott Phillips

Spinach and Artichoke Salad with Couscous Cakes and Feta

Scott Phillips

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

Photo: Kate Sears

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Giveaway Update: You're both getting a copy. Thanks for participating, FreshChef and mbhunt! 

We’ve got an exciting week planned to ring in spring: We’re starting off by launching Salad Days—a week of daily dinner salads staring spring greens like arugula and spinach and vegetables like peas, asparagus, carrots, artichokes, radishes, and more. Starting Sunday, March 18 and lasting all week long, our Make It Tonight eLetter will feature a gorgeous main course salad incorporating the best of spring's offerings, so be sure to opt in if you haven't already.

Then on Thursday, March 22, Tasha DeSerio, author of the new cookbook Salad for Dinner, will be the special guest on Fine Cooking's Facebook page from 3:00-5:00 EST. Tasha will be there to dish with fans about the trick to making simple, yet sophisticated dinner salads that satisfy and delight. Everyone can download an excerpt of Tasha’s book, and five lucky fans will get a free copy of the book as part of our Facebook Salad Days Giveaway, so mark your calendars for the Facebook chat and join the conversation for your chance to win.

Post a comment below with your best tips for transforming a simple salad into a satisfying dinner and I'll pick a comment at random on Friday, March 23. The winner will receive a free copy of Tasha's book.

Get inspired: View the slideshow to get ideas for Fresh Spring Dinner Salads you'll want to make all season long.

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Comments (3)

FreshChef writes: oops. My tip is "if you plate it they will eat it." When the salad course is all that is offered, it becomes the main!
Posted: 8:58 am on March 23rd

FreshChef writes: What a fresh and timely idea, since we in the Hudson Valley have been greeted with unusually warm sunny Spring this year. Thank you. Posted: 8:56 am on March 23rd

mbhunt writes: My ingredients usually include: lettuces and/or spinach, a protein, a fruit, a vegetable, some nuts and/or croutons, and dressing. I like a local Nebraska favorite called "Dorothy Lynch" or the new Marzetti Simple dressings. I'd love to learn more about salad dinners! Posted: 2:20 am on March 22nd

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