Sometimes all I crave in a huge salad filled with delicious greens, crunchy vegetables and a simple vinaigrette. This is especially so after a long winter filled with heartier meals of chili, stew and lots of carb-centric pasta dishes. As much as I love a good bowl of pasta, the warmer weather has me craving lighter fare. In early spring, radishes and chives are at their best. Asparagus is also a spring-time favourite. In celebration of spring, I decided to combine all of my favourite spring veggies into one heaping meal-sized salad. To keep things fresh and light, I opted for a lemon chive vinaigrette with a touch of Dijon mustard.
To boost the protein content of the salad, I opted for shelled edamame in lieu of the more commonly used spring vegetable – peas. I love the creamy texture of edamame, but feel free to sub peas if that tickles your fancy. The arugula adds a nice spicy/peppery element to the salad. I balanced this out with some cool, refreshing, crisp radishes and a mixture of baby kale. Toasted walnuts round out this delicious spring salad, but feel free to use sunflower seeds, pumpkin seeds or even some toasted hazelnuts. To increase the nutritional content even more, you could sprinkle on some hemp hearts. Yum!
In other non-salad related news, I am finally done working 3 full months of overtime hours at work. Thank goodness! The longer hours definitely cut into my time in the kitchen! As of this week, I am on vacation for a few days to recoup. I am off to visit with some wonderful friends today and tomorrow an hour outside of the city. I’m really looking forward to getting out and about to enjoy the nice weather and be around great friends. Tomorrow evening, I am heading to a comedy show for the Winnipeg Comedy Festival. Can’t wait. I love a good belly laugh. And this weekend I am spending time with family :) All-in-all…I’ve got a great vacation planned! What do you have planned for the weekend?
Source: The Fig Tree