I was involved in several athletic endeavors during my collegiate career. I anchored an eight woman rowing team, taught fitness classes, ran five miles every single day, and even played on some intramural sports teams that were very successful. One might think that if I was that into fitness then I had to eat healthy right? Wrong. I pretty much lived off of Diet Coke, Twizzlers, and marshmallows during finals week. In fact once I even got sick off of Lemon Heads because that was all I had eaten to stay awake for a history midterm. I never ate salads. It wasn't until after I graduated that I became attracted to their lush, green, crispy texture. It has only been in the last couple years that I could eat one without having to have ranch dressing on it. With Easter just days away, I thought this was a sincere "hats off" to our furry little friends, whose long ears and fluffy tails would be erect with excitement over this lavish spring spread.
Here are the ingredients you will need. The choice of leafy greens is up to you. I also shortened the prep time by using frozen veggies thawed for only four minutes in the microwave.
Chop off the lower 1/4 of the asparagus.
Chop up the leafy greens and toss with 1/4 cup olive oil, some freshly ground black pepper, salt, and the juice of one lemon.
Add asparagus and peas. Sprinkle with a few chopped fresh mint leaves. Add 1 cup ricotta cheese.
Serve this Spring Vegetable Salad with a glass of your favorite chilled white wine.
PS. I did not end up enjoying the red leaf lettuce. For me it was too bitter. The next time I may choose romaine for a better crunch. I also grilled up chicken breasts to add some protein to the mix if so desired and served them on the side.
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