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Today Sara Lynn Cauchon celebrates Spring with 3 Superfood Salads!

Super 7 Salad
1 cup finely chopped kale
1 cup finely sliced red cabbage
1 cup finely shredded Brussels sprouts
1 cup finely chopped broccoli
1/2 cup blueberries
1/3 cup slivered almonds

Dressing:
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
Salt and freshly cracked black pepper

In a small bowl, whisk together the yogurt, vinegar, honey, poppy seeds, salt and pepper.
In a larger bowl, toss together the kale, cabbage, Brussels sprouts, blueberries and the poppy seed dressing. Top the salad with the blueberries and almonds.

Tangled Sesame Salad
Salad:
2 English cucumber, julienned
2 carrots, peeled and julienned
1 mango, pitted, peeled and julienned
1 red bell pepper, julienned
1 green onion, finely sliced for garnish
Sesame seeds for garnish

Dressing:
2 tablespoons tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 lime, juiced
1 tablespoon sesame oil
1 tablespoon agave
1 garlic clove, grated
1 teaspoon freshly grated ginger

In a small bowl, whisk together all of the dressing ingredients.
In a large bowl, toss together the cucumber, carrot and pepper. Pour the dressing over the salad and garnish with sesame seeds and green onion

Spring Inspired Green Salad
6 cups arugula
2 cups chopped steamed asparagus
2 cups steamed snap peas

Dressing:
3 tablespoons olive oil
2 tablespoon white wine vinegar
1-2 teaspoons agave or honey
1 teaspoon Dijon mustard
1/2 finely minced shallot
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped basil or tarragon
Salt and freshly cracked black pepper

In a small bowl, whisk together all of the dressing ingredients. Toss the dressing with the asparagus and snap peas.
On a large serving platter, arrange the arugula and top with the dressed asparagus and snap peas.

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