Did you know that today is not only Cinco de Mayo, but it is also Cartoonist Day, Childhood Stroke Awareness Day, Oyster Day and Chocolate Custard Day? Tomorrow is National Crepe Suzette Day, Nurse’s Day, No Diet Day and No Homework Day! If you were wondering why everyone went around with Princess Leia earmuff buns yesterday, it’s because it was Intergalactic Star Wars Day! This is really important stuff to know. With the lists at http://www.checkiday.com/ I will finally have a purpose, a focus and a guiding light for each day of my life!
Salad month for me is actually SALAD YEAR. I eat salad everyday. Sometimes my salad is interesting, but often it’s just a handful or two or the various greens from the fridge topped with nuts, fruit and other veggies. One thing is it is always delicious.
We have nothing green yet in Minnesota, but thank goodness for spring in nearby places – eh hum – California and Mexico. If I were posting locally grown fare today, I’d have to serve last year’s applesauce, canned tomatoes or frozen pesto. Longing for green and fresh, I opted for the spring flavors of asparagus and mint. This is a light and fresh salad with a surprise layer of flavors. Perhaps I’ll use the Salad Month idea to inspire more interesting salads!
Salad Ingredients:
- 1 head read leaf lettuce
- 1 bunch fresh asparagus, steamed
- 1 handful mint leaves, thinly chopped
- 1 red pepper, diced
- 1 Tbs. chopped white onion
Dressing Ingredients:
- 10-12 fresh basil leaves
- 1/2 cup olive oil
- 3 Tbs. white wine vinegar
- 3 Tbs. honey
- 2 lemons, juiced
- salt and pepper to taste
Directions: Chop and steam the asparagus for 2 minutes. It should be bright green and crisp. Chop the lettuce, mint, red peppers and onion. Mix the mint with the lettuce in a serving bowl. Top with the peppers, asparagus and onion.
Mix all ingredients for dressing in a blender until well mixed. I always taste to see if it needs more salt, oil or vinegar.
Vegetarian Perspective 