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Food:

The Big Salad

Spinach, chopped (in season)

Arugula

Roasted Chickpeas (2c. fresh cooked, or canned chickpeas, toss with 2 tsp. olive oil 1/2 tsp. salt- bake 400 degrees for 30-45 min.)

Beets, roasted or raw and diced (in season)

Asparagus, roasted and chopped (in season)

Peas, steamed (in season)

Parsley, chopped

Clifford Farms Bacon, chopped (local, I bake mine @375 for 15 minutes)

Avocado, diced

Goat cheese, crumbled (local)

1. Toss lightly all of the ingredients into a BIG bowl. Season with a squeeze of lemon, salt and pepper.

2. Dress with your favorite salad dressing. Here are two you might try,

Hummus Dressing or Tomato Vinaigrette

Nutrition:

Spinach, beets, asparagus and peas are all in season right now. When the Downtown Farmers Market opens June 9 these will be some of the first seasons picks. Local, seasonal produce is the best bang for your bite. Take advantage and make this salad!

Love:

When I was a kid I would spent hours in the kitchen making these very elaborate salads with iceberg lettuce, tomatoes, cucumbers, radishes and anything else I could get my hands on. Plus, I would make my then signature dressing of oil, vinegar, lemon salt and pepper. I loved those salads! They are what sustained my childhood. Now days I still love salads but I think my taste buds have grown up a bit, no more iceberg!  Last week when I was at a loss on what to make for dinner I thought ‘why not a BIG salad?’ and Viola! dinner was done. We enjoyed these all week, the color of the beets, peas and asparagus, the crunch from the crispy chickpeas and the creamy tart flavor of the goat cheese took our senses to a whole other level. With the weather warming up this was the perfect meal to enjoy outside in the backyard, and the bonus is that I prepped all the ingredients at the beginning of the week so they were ready to go each night. I hope this inspires you to make your own BIG salad, ENJOY!

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