Spring is here to stay! Woo hoo! It’s a gorgeous day out, more trees are blooming with florals & I’m excited! Ok, ok, I’m calming down…breathe…back to the subject at hand. Now that spring has ‘sprung’ more green veggies are available for the taking & I have just the thing to add a little ‘spring’ to your menu 🙂
Avocado Fruit Salad combines avocado, fruit, and mint for a fresh spring salad. It pairs wonderfully with chicken salad, ham or (turkey) biscuits, and cheeses.
Adding honey, lemon juice and fresh ginger to your fruit salad gives it extra flavor and zest. Mix in a large bowl and let guests serve themselves.
Cashews, cranberries, and paper-thin shavings of Swiss cheese bring a triple hit of fast flavor to this crisp spring salad. Can be paired with Lexington-Style Grilled Chicken and Bacon-and-Mushroom Wild Rice.
You can find spinach year-round at most grocery stores, but the tender green peaks in freshness during the spring. Skip the saute pan for a change, and serve fresh spinach in its tender uncooked state with a red wine vinaigrette, chunks of tangy goat cheese and toasted walnuts. (Can omit nuts if allergic) Add some grilled chicken for a simple yet balanced weeknight dinner.