Food for Friday

Here in the South, we are creeping ever so slowly towards spring…one step forward, two steps back ~ it was about 65 degrees yesterday with a bit of sun, and we’re expecting snow again by Saturday night.  In any event, all around me I hear people talking about exercising for spring.  Are they really doing it?  How would I know?  I’m not there!  But I do want to do my part in getting fit for spring break ~here’s a lively and delicious spring salad that will perk up the taste buds and not lead to more hours on the treadmill.

Vim & Vit Saladchicken-salad-chicken

1 small crisp lettuce, torn (Boston Bib is great)
8 oz young spinach leaves
2 carrots, coarsely grated
4 oz cherry or grape tomatoes, halved
2 celery stalks, thinly sliced
1/2 c raisins
1/2 c blanched almonds or unsalted cashews, halved
2 T sunflower seeds
2 T sesame seeds, lightly toasted
1 apple or pear, thinly sliced

Toss together.

Dressing:
3 T extra virgin olive oil
2 T cider vinegar
2 t honey
Juice of one small orange

Mix in a container with a tight lid and shake well.  Pour over salad; add salt & pepper to taste; chill slightly and serve.  Makes four servings.

What a refreshing, flavorful salad ~ I would serve this with a curried chicken salad, mini toast slices, and mango tea.  Now all I need is a sunny porch, a bunch of daffodils, and some good friends with which to share the moment.

It’s almost Monday!

~Janet @ The Christmas Place

C = Cup
T = Tablespoon
t = Teaspoon

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