I wanted to make a nice Spring Salad; an ode to spring, with all the best freshness that spring has to offer. The first veggie that came to mind was asparagus; I love fresh roasted asparagus, all green and herby. Oh, and pea pods, crisp and snappy. And, green beans, tender spring green beans. Well, since my salad was all the colors of greens in one place, I decided to go with the Fresh Green Spring Salad that you see here. It’s like spring on a plate!
And, I know that some of you are still in the snow, so this might be a welcome change from all that white.
Usually I’m pretty plain when it comes to salad dressing, as I prefer a simple dash of white wine vinegar over my salad. But, for this special Spring Salad I thought I’d make a special dressing. White Balsamic Basil Dressing. Still simple enough to let the flavors of the salad shine through, but special enough to shine on this salad.One thing you may notice about my vinaigrette is that I don’t suggest putting salt and pepper in it. I’ve found that the S&P sticks to the sides of the jar, so I’d rather put it directly on the salad for maximum flavor.
And, by the way, all this veggie goodness in a huge salad for about 300 calories!!! Rockin! Just be sure not to load on too much dressing if you want it to stay around this calorie content.
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- 1 tablespoon white balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh basil
- Mix all ingredients in a jar with a tight-fitting lid, and shake to combine.