Spring into Salad!
Spring is in the air! With this season comes my desire to spend as much time as possible out of doors and do all of the warm weather work that has been neglected all winter. Lying dormant like my daylilies has been my desire for light nutritious fare. I don’t know about you, but winter time leaves me craving heavy soups and stews, goulashes and warm, gooey brownies to name a few. Thankfully though, I find myself seeking out the lovely spinaches, asparaguses and fresh spring carrots again. My waistline thanks me! So now I look for bright, springy recipes that can be put together quickly -as my desire to seek the sunshine overshadows my desire to work in the kitchen! This is my all time favorite springtime salad. Enjoy!
AVOCADO STRAWBERRY SPINACH SALAD WITH POPPYSEED DRESSING
Prep: 10 minutes, Serves 2-4
- 6 cups fresh baby spinach
- 1 pint strawberries, hulled and sliced
- 1 avocado, diced
- 4 ounces crumbled low-fat Feta cheese
- 1/4 cup sliced almonds, toasted
- Half a small red onion, thinly sliced
TO MAKE THE SALAD:
Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.
- 1/2 cup olive oil
- 3 Tablespoons apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. poppy seeds
- Pinch of ground dry mustard
- Salt and pepper
Measure into a large jar and give it a good shake-time to eat!