Wow! Almost overnight we have gone to full-blown Spring. Sunshine and rapidly dwindling snow piles have put a bounce in everyone’s step. Of course, there are always those pessimists who mutter grimly about “one more blast of snow” but we’ll just ignore them, shall we? Instead, let’s look forward longingly to asparagus and the first baby greens.
BABY SPINACH SALAD
Spread on a baking sheet and toast gently in a 350° oven for 5 minutes or until they just start turning colour …
¼ c sliced or slivered almonds
Allow to cool while you make the dressing.
1 orange – finely grated zest and juice
3 T cider vinegar
1 T basil
1 t minced garlic
1 T honey
1 t ground black pepper
Whisk in …
½ c olive oil
In a large bowl, mix ..
½ c dried cranberries
½ c crumbled feta
toasted almonds (from above)
6 cups baby spinach – washed and dried well
Pour the dressing over and toss well. Serve immediately. This should satisfy 4 – 6 people.
Enjoy on the back deck … soaking up the new sunshine.
Remember – Easter Brunch is coming up quickly … there may still be a couple of tickets left. Email Pam at firstname.lastname@example.org .
Take care of yourselves and start thinking about the new nourishment ready to sprout! ❤