April 2022

ALMONDS: 3 Tablespoons granulated white sugar 1/2 cup slivered almonds DRESSING: 3 Tablespoons strawberry jam 1 Tablespoon chopped Italian parsley 2 Tablespoons white balsamic vinegar 1/2 teaspoon sea salt dash of freshly ground pepper 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil SALAD: 1 pound mixed baby greens 1 large avocado, peeled, pitted and chopped 2 whole green onions, finely chopped 1 1/2 cups blackberries 1 1/2 cups sliced strawberries 1 1/2 cups blueberries 3/4 cup gorgonzola cheese crumbles Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned.

SALAD: 1 medium red onion, halved and thinly sliced 1 tablespoon canola oil 8 cups (about 12 ounces) spring lettuce mix 1/4 cup walnuts, roughly chopped 1/2 cup yellow grape tomatoes, halved 1 cup mixed seasonal berries, such as strawberries, blackberries, raspberries and blueberries 4 ounces goat cheese, crumbled VINAIGRETTE: 2 tablespoons raspberry or sherry vinegar 1/4 teaspoon lemon juice 1 1/2 teaspoon sugar Salt and pepper 1/4 cup canola oil Preheat oven to 350 degrees F. Toss onion with canola oil and a pinch of salt and pepper and place on a rimmed baking sheet.

More and more, I enjoy such refreshing salads made with a variety of tasty citrus fruits and berries. Whatever you’re in the mood for can be arranged in any fashion on fresh tender lettuce leaves for a “doesn’t get any better than this” springtime salad. There’s no better way to eat a healthy meal and take advantage of the season’s best produce and fruit picks.