I know some of you have been very curious about this roundup partly because this is Nutriferia’s first roundup and there’s very little you know about us and partly because, yes admit it, you love spring, salads or both. One big thanks to all the bloggers who have shared with us their fresh springtime salads. So, feel like eating a salad? Are you ready to hear the crunch and have your share of spring on a plate? Without any further ado please enjoy the roundup and our kind foodie contributors’ descriptions.

• My favourite springy salad submitted by Lore from http://naturalcuisine.blogspot.com/
  

  This salad consists of healthy springy bites full of good energy. Its secret lays in the dressing: simple low fat and really flavourful.

  
• Potato Salad with Bresaola submitted by Chriesi from http://almondcorner.blogspot.com
  

  Improvised young potato salad with a piquant dressing and an Italian touch.

  
• Seven Layer Salad submitted by Amber from http://amberskitchen.blogspot.com
  

  This is a wonderful salad packed full of fresh crisp vegetables with a slightly sweet creamy dressing on top.  It has always been a favorite of mine, I hope you enjoy it as well.  

  
• Cobb Salad submitted by Sara from http://1tsplove.blogspot.com
  

  A cobb salad, inspired by The L Word, made with turkey bacon and all the usual ingredients.

  
• Arugula Salad with Spring Onions and Blood Orange Vinaigrette submitted by Stacy from http://vicariousfoodie.blogspot.com/
  

  This is a delicious and simple salad of romaine, arugula, spring onions, and blood orange segments that's tossed together with a delicious vinaigrette. The vinaigrette is made with blood orange juice and is a beautiful ruby-colored accompaniment to the salad.

  
• Heavenly Salad submitted by Giz from http://eatfordinner.blogspot.com
  

  Spring greens with toasted walnuts, fruit, roasted red pepper and a truly heavenly but simple dressing.

  
• Octopus salad submitted by Ivy from http://kopiaste.blogspot.com
  

  Orthodox Easter is due in a couple of weeks and during lent we abstain from meat, fish and animal products (milk, eggs etc.)   All shellfish, such as squid, octopus, shrimps, kalamari, are allowed so we try and enrich our lenten diet with this type of food.

  
• Southern Chicken Asparagus Pecan Salad w/ Honey-Lemon Bourbon Vinaigrette submitted by Kim Morgan Moss from http://ayankeeinasouthernkitchen.com
  

  This is a classic Southern salad perfect for spring when asparagus are in abundance. These asparagus were purchased at the farmer’s market hours from being picked. The combination of the green and purple asparagus was a welcome contrast in flavors adding to the vibrancy in colors of the salad. What truly makes this salad shine is the Honey-Lemon Vinaigrette made with just a touch of Bourbon combined with the flavors of fresh chives and thyme. Fresh green and purple spring onions with lots of freshly cracked pepper add to the final flavors. The vinaigrette must be used sparingly as the dressing brings out the flavors of the salad. Fresh asparagus need very little to enhance their taste. Serve

  
• "Hang on to spring" salad submitted by Lore from http://naturalcuisine.blogspot.com/
  

  If you like crunchy salads, you’ll love this one. The flavours of this salad are just like its colours: vibrant and refreshing. I used a fruity dressing mixed with wine, minced olives and crumbled Feta.

  

Many thanks to everyone who took part in this event! All your salads are fabulous and it’s so great to have something we love bringing us together! Our new roundup theme is "Chocolate Desserts". We have now extended the period for your submittals to 4 weeks so you’ll have more time to participate. Hope this helps and you have plenty of ideas for our next roundup. Also if you have any theme suggestions please don’t be shy, we’re always happy to hear from you. See you in 4 weeks for the roundup!