Spring is just around the corner! I’m ready to trade in sweaters and boots for tees and sandals, the girls just got fitted for new bikes and helmets, I’ve dusted off my bike and running shoes, and last night I did 108 Sun Salutations at onlYoga in Atlanta, GA to celebrate the changing of the season. We are ready!! The weekend forecast looks perfect for a picnic and plenty of outdoor activities, and I know one family that will be enjoying every second! This is one item I will have packed for our picnic in the park. This is my girls favorite salad, especially when I cut the cucumbers using flower cookie cutters. You could use heart cookie cutters to form a four-leaf clover for St. Patrick’s Day.
I made a very basic balsamic vinaigrette to go along with salad. Homemade dressing really is the only way to go!
- 1/4 cup balsamic vinegar
- 1 large garlic clove, minced
- 1 tbsp dijon mustard
- 2 tsp honey (I use raw honey, but you could sub with another sweeter or leave it out)
- 1/3 cup olive oil
- salt and pepper to taste
- Whisk together the first four ingredients. Once the are mixed well, slowly add the olive oil while continuing to whisk. Store covered the refrigerator.
Enjoy your weekend. Hope the sun is shining bright for you all.
| Spring Salad |
|
- 3 cups spinach
- 1 cup strawberries, cleaned and sliced
- 1/2 cup cucumber, diced
- 1 avocado, diced
- 1/4 cup pecans
- 1/4 cup pistachios
- 1/4 cup dried cherries
- 1/4 cup mixed herbs – mint and parsley
- Divide the ingredients between two bowls.
- Toss with some balsamic vinaigrette (recipe above)
- Enjoy!
- If making ahead – strawberries do not hold up well once they are sliced, so keep strawberries whole until serving. If you dice avocado ahead of time, be sure to add some lemon juice to the avocado to keep it from browning.
