Hi Spring. So nice of you to finally arrive and warm my bones.
When you’re from your Midwest, you understand that there’s an enormous discrepancy from once the calendar says it’s officially springtime to when it actually gets warm out. Some years it just goes from Winter to Summer within the span of weekly.
This Spring has been kind though, it’s been warm and beautiful here in Chicago for a few weeks now. Actually, I just started running outside again and have already made it as much as 5 mls. Another plus is that I defeat my average pace from Fall, which is AWESOME. Regrettably, ever since I had to quit yoga exercise due to my neck and back issues, I find my hip flexors and butt to be extremely restricted after running. I do roll both out, but obviously need to discover other stretches to help me. Suggestions welcome and appreciated!
Besides exercising outdoors, another thing I love about Spring is all of the fresh, seasonal make. In an effort to save you cash and eat seasonal, I decided to share my favorite veggie-packed, nutritious springtime green salad with you. It’s motivated by various vacations to the neighborhood salad pub where I always spend wayyy excess amount.
A wonderful way I’ve saved money is by buying my groceries away Peapod (they always have great sales) and making my meals at home vs. venturing out. In the event that you didn’t already know, I am partnering with Peapod for almost a year to help produce recipes because of their new site! There are several delicious recipe ideas on , so hop on over in the event that you get the opportunity!
Why I really like this recipe:
It allows me to food prep a healthy salad filled with fresh ingredients.
If you’re headed to a spring party or potluck, it also makes an incredibly colorful salad platter.
It’s naturally gluten free of charge & vegan-friendly (just leave off the feta!).
There’s a lot of nutrition and fibers with this salad from fresh produce.
The basil lemon dressing is completely killer!
I enjoy offering it with grilled poultry or salmon to get a protein packed dinner.
Another great facet of this salad is that you can produce it your very own. Add more toppings if you’d like! Hope you like. xo
Everything Springtime Green Salad with Basil Lemon Vinaigrette
Calories from fat: 226
Body fat: 16.5
Dietary fiber: 7.3g
1 cup alfalfa sprouts
12 cherry tomatoes
1/2 small red onion, sliced or diced
1/4 cup sliced black olives
1/4 cup crumbled feta
1/4 cup sunflower seeds
Sodium and freshly floor black pepper
Basil Lemon Vinaigrette
1/4 cup essential olive oil
1 garlic clove, minced
1/2 teaspoon dijon mustard
4 basil leaves, finely chopped
Freshly ground salt and black pepper, to taste
To help how make pig feet the basil lemon vinaigrette: Whisk collectively all vinaigrette substances in a small dish until well combined and emulsified. You can even pulse everything together in the meals processor. Flavor, add salt and pepper and adjust seasonings as required.
There are two methods to love this particular amazing salad! If you’re offering it at a celebration, try it on the platter:
Arrange the greens on a large serving dish. Arrange another ingredients in groupings on top of the greens. Serve using the basil lemon vinaigrette privately.
If you’re offering it for your family, it is possible to place the elements evenly in bowls as pictured above and add the dressing. Up to you! Enjoy!
The nutrition information includes the everything around the salad in addition to the dressing.
To make this salad vegan, skip the feta cheese.
Photography and recipe by Monique Volz // Photography Editing and enhancing by Sarah Fennel