Spring fever is in the air.
The weather is wonderful and what better time than now to have a nice Spring Brunch. Make this for Mother's Day or just because.
It's time to lighten up your dishes and celebrate with the season's fresh spring fruits and vegetables available now.
I've seen some beautiful strawberries lately. Plump, ripe, and juicy they make your mouth water just imagining how they taste. So strawberries are the center of attention in today's salad. Simple, delicate, but light and tasty. A perfect first course for a wonderful meal!
I made this for Easter this year and it was a hit with everyone. So here's the starting course of this wonderful Spring Brunch. I'll be bringing the main course, side dishes, and dessert over the next week.
Remember to take time out with your family, to slow down and enjoy life...and a good spring meal!
Spinach
and Strawberry Salad
Serves:
8 to 10
Time: 10
Minutes
2
(6-ounce) packages fresh baby spinach
2 pints
fresh strawberries, sliced
1
English Cucumber, sliced
Raspberry
Vinaigrette
Combine baby spinach and
strawberries in a large bowl; toss with 1/2 cup Raspberry Vinaigrette Dressing just before serving.
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