Monday, May 7, 2012

spring salad

-mixed greens of your choice

-roasted beets (sliced, tossed in olive oil, and roasted at 425° until fork tender)
-grilled asparagus (tossed in olive oil, salt and pepper, and grilled for a few minutes)
-toasted pecans
-crumbled goat cheese

this salad is a perfect lunch, we've also added grilled chicken (with a little olive oil, lemon juice, salt and pepper) and made a dinner out of it.

toss in a simple balsamic vinaigrette.....

-balsamic vinegar
-olive oil
-dijon mustard

all mixed together and tossed with salad


love sent, xo

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