Spring Salad

I’m really looking forward to all of the spring flowers because all of this rain is driving me nuts. But even though there’s rain outside, there’s lovely fruit at the farmer’s market and grocery store right now. Make yourself a nice little salad to accompany your meal and bring a little sunshine inside. You don’t even need a recipe, just do this…

Toss a few greens on a plate. Butter or Bibb lettuce is nice. Then add orange segments, raspberries, blackberries, pomegranate seeds, etc. You can also toss on a few sunflower seeds or walnuts. Keep the dressing simple. Just add some extra virgin olive oil, balsamic vinegar, salt and pepper. A good judge of the ratio of oil to vinegar is to make the vinegar about the size of an egg yolk in the oil. Whisk it together and pour over the salad.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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