I love Spring! It makes you feel energized and excited for everything that is new. All the Spring vegetables are beautiful to behold. I even feel healthier!
With the Espresso-Braised Beef & Mashed Sweet Potato Crockpot meal my daughter fixed the other day, we added a salad. Instead of the usual plain tossed green salad, we went for a mixed green salad with fruit. It was yummy. It had a variety of greens- spinach, Boston lettuce and curly endive. Then ripe pear (2 Cups) and raspberries (1 Cup). It was visually appealing and happily colorful. And it was simple to assemble. It serves 6 and has 86 calories per serving.
The dressing was the perfect complement to the salad. A light and airy flavoring, well suited for a Spring salad. It was so good I plan on using it for many of my simple green salads this time of year. The recipe for the dressing is as follows:
3 tablespoons raspberry vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper
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