Oasis Magazine Articles

Diner's Delight: Spring-Time, Salad Time!

By Joelle Mourré

The bleak winter days are behind us again and springtime, with all her heady scents of new blooms and warm breezes, is beckoning us to head outdoors and take advantage of the sunshine before the stifling summer heat takes over. It also opens up the season for fresh local produce, making it the best time to try out new recipes for delectable and exciting salads. Try experimenting with a sweet and savory combination by adding some fresh fruit to your salad, like strawberry or orange slices. Add some crunch with nuts or seeds, and play with new flavors like malt or raspberry vinegars. There really are no limits to the combinations of ingredients that can make up a great, healthy salad the whole family will enjoy!  

Savory Cantaloupe Salad

The muskiness of melon balanced against the tartness of balsamic, a hint of herbs and the bite of pepper, this salad plays with all the taste buds for a cool and refreshing salad that is great for brunch or an afternoon picnic! Recipe serves 2.


1 tablespoon lime juice

1 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil

½ small red onion, minced

½ teaspoon salt

2 cantaloupe, rind removed, seeded and cut into ½” chunks

½ cup feta, rough chopped

¼ minced fresh herbs, such as basil, mint, sage, or tarragon

1/8 teaspoon fresh ground white pepper


  1. Whisk together the lime juice, balsamic, and olive oil.
  2. Add the red onion and salt.
  3. Toss the cantaloupe, feta, and dressing in a large salad bowl.
  4. Add the fresh herbs, and finish with the ground pepper.
  5. Add the dressing and toss gently, just before serving.

Strawberries, Balsamic and Feta

Light and refreshing, the combination of strawberries and balsamic is always a surprising winner, and a perfect addition to any dinner menu. Recipe serves 4.


1 cup slivered almonds or chopped walnuts

1 clove garlic, minced

2 teaspoons liquid honey

1 teaspoon Dijon mustard

3 tablespoons raspberry vinegar

5 tablespoons balsamic vinegar

1 cup extra virgin olive oil

5 cups of mixed greens

2 cups fresh strawberries, sliced

1 cup crumbled feta cheese


  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, mixed greens, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

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