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Filled ceramic bowl with grilled avocado, asparagus, chickpeas, pea sprouts, and broccoli.



So long are the salads you dread scarfing down just to get some greens into your diet. With spring just around the corner, all kinds of flavorful and in-season fruits and veggies are popping up at your local markets. Skip the loads of ranch dressing and flavorless leaves of lettuce – here are a few appetizing salads that’ll blow your taste buds away!

Easy Greek Salad

Halve grape tomatoes, shred a few fresh mozzarella balls, add in green kalamata olives, mince some red onion, and toss together with romaine lettuce, spring greens, and light balsamic vinaigrette. Boom! Now that’s one tasty salad.

Roasted Spring Veggie Salad

This is the perfect salad for the meal-preppers out there. If you pack lunches to go for your workday or if you just like having fresh food on hand in the fridge, this will be your new go-to recipe.

On a large sheet pan, layer a variety of chopped vegetables – anything and everything works here. Just pick some of your favorite veggies that are in season, generously drizzle with olive oil, and sprinkle on a big pinch of salt, and use your hands to mix together to evenly incorporate. Bake in the oven on 400 degrees for approximately 10 to 15 minutes until the veggies are soft and slightly golden. If you’re not sure which produce to pick, try some chopped asparagus, zucchini, yellow onion, eggplant, and grape tomatoes. Let the veggies cool for a few minutes before tossing together with your favorite vinaigrette salad dressing over romaine and iceberg lettuce. Baked veggies can be stored in the fridge for up to four days.

Power Greens Bowl

Think of all things green for this hearty salad recipe. Pre-cooked edamame, a pinch of broccoli or clover sprouts, half of an avocado sliced on top, a tablespoon or two of toasted pepitas, and a small handful of raw broccoli drizzled with a green goddess dressing – this makes for one tasty combo over romaine and butter lettuce.

Pear, Pecan & Blue Cheese Salad

Over some fresh spring mix and romaine lettuce, add a few tablespoons of chopped or halved, roasted pecans, slice up half of a ripened pear, and crumble on a few bits of blue cheese. Lightly pour a tangy raspberry or strawberry vinaigrette on top and toss together for a flavorful creation.

Happy salad prepping! And when you’re ready for your next recipe, be sure to check out our Olympus blog page. For more lifestyle inspiration, how-tos, recipes, giveaways, and seasonal contests follow our social media accounts.



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