March 1st: the beginning of meteorological spring. While the grip of winter’s icy hand is still upon us, it is loosening at last. Soon, the snow will melt away, revealing the life frozen beneath it, and the start of another cycle of growth.
Appropriately, today was a bright and sunny day: banishing bad moods, eliciting smiles, and providing a sense of warmth that permeates the soul. All will be well.
Making this salad today, I was reminded of my spring–when I was just a child. My father wasn’t home much since he was busy supporting his growing family, but I cherish the time spent with him. There weren’t many culinary contributions he was known for, but salads were always a big deal for him. Never one to settle on simplicity, he would pack as many different foods in as he could find, exceeding the limits of the ordinary person and turning this opening act into the star of the show.
I find myself doing the same. No salad is the same, but all are full of not only the contents of the refrigerator and pantry, but my heart as well. Happy spring!
Because I tend to throw salads together going by what looks right, this isn’t entirely “accurate” measurement-wise–but you get the idea.
Sunshine-y Spring Salad
serves 1 hearty appetite
- 1.5 +/- cups assorted artisan lettuces
- 4 cherry tomatoes, quartered
- 1/4 cup fresh blueberries
- 1/8 cup craisins
- 10 +/- pecan halves
- 4 slices chevre (goat cheese) log
- your favorite vinaigrette (I used Wildtree Herbs Asian Ginger Plum dressing)