A Spring Delight!

Nothing smells of Springtime like a garden fresh salad - and here's a wonderful Salad Treat from the Wonderful Roost Blog, Enjoy!

A SPRING SALAD

Spring has indeed sprung and its unsettling clouds of golden pollen have left me a bit under the weather; however, I am relying on the season's newly harvested green vegetables to keep my immune system and energy in check. In the winter season I truly believe my body thrives on warm foods and spices, but come springtime I crave cool salads and fresh raw veggies. It is as if my body's own thermal shift sends a signal to my inner cravings, dictating what my body needs to regulate and be satisfied. 

This simple salad is made with Spring's delicately young jewels: asparagus, radish, spring onion, beets and tossed with a light meyer lemon vinaigrette. For an additional crunch I added salty marcona almonds, do not skip this ingredient or you will be sorry! 

So for those of you pining for lighter fair I hope this colorful salad satiates your longing, and for those of you striving to eat seasonally this dish is a delicious first step.

Spring Salad (serves 6-8)

8 cups shredded/sliced brussels sprouts or cabbage or you can use salad greens ( I found gorgeous purple brussels sprouts at the store, trimmed the ends and sliced using the slicing attachment on my food processor)

4 radishes, thinly sliced (a mandolin is best for this)

1 bunch of asparagus, ends trimmed, cut in half

4 spring onions, halved and thinly sliced

2 cups chopped, roasted beets

1/2 marcona almonds

Fill a medium sized pot with water and bring to a boil. Add asparagus and blanch for 2 minutes. While they are cooking make a cold water ice bath in a bowl and after the 2 minutes quickly add the asparagus to stop the cooking process. Once cooled lay on a paper towel and pat dry. Set aside.

In a large bowl combine the shredded brussels sprouts, cabbage or greens. Add the sliced radishes, asparagus, sliced onions, beets and almonds. 

Add the dressing and toss to coat. 

**For a more hearty dish you can top with some parmesan or fresh goat cheese!

Meyer Lemon Vinaigrette

1/2 cup olive oil

2 TBS Dijon mustard

2 TBS honey

zest from 2 meyer lemons

1/2 cup fresh meyer lemon juice

1/2 tsp salt

1/2 tsp pepper

Place all ingredients into a jar and shake vigorously to mix well.

Fabulous! via: RoostBlog