Spring Salad

Spring Salad

I learned at an early age to appreciate a good salad. My mother really knew how to make a salad. Her prepping a tossed salad was a ritual I observed often as a kid.

Mom was a big believer in a tossed salad. She wasn’t fond of salad where the dressing was just poured over the top.

She also was a firm believer that most people over dressed their greens. She said when you tossed a salad properly, there should not be a puddle of dressing in the bottom of the bowl. She was right.

Mom also liked to serve salad on its own, not with the rest of the meal. She said that way you really enjoyed your salad. We always ate salad before the rest of the meal. I still prefer to do that.

When I was making this salad for dinner the other night, it made me remember the first time I bought her a one pound box of Spring greens. She was not a fan of iceberg lettuce and used assorted greens in her salads, along with other veggies. I knew she would love the mix of greens.

The problem was, as she told me later, that she couldn’t empty the box. She said every time she grabbed a handful of greens out to make a salad, the rest would just expand. She said she had made several salads and the box didn’t appear any emptier.

So here is the salad I made the other night. Just the perfect starter for any Spring dinner.

 

Spring Salad

4 c. Spring mix  greens

6 asparagus spears

4 oz. sugar snap pea pods

1 carrot- shredded finely

3 broccoli stems, shredded finely

1/2 c. diced sweet onion

fresh parsley, chopped

olive oil

balsamic vinegar

salt and fresh ground pepper

4 oz. feta cheese crumbles

Wash and spin dry the greens and place in salad bowl. Trim tough ends off asparagus and steam 4 minutes. Place in cold water to stop cooking and cut into 1-inch pieces. Add to greens. Add remaining vegetables to salad bowl. Drizzle with oil- not too much- and then toss. Add salt and pepper to taste and drizzle with balsamic vinegar. Toss again. Serve in individual bowls and add cheese to taste. Serves 3-4.