I love Spring! It’s my favorite season. The transition from dark, cold winter to bright, warm summer. For a gardener its a fledgling time when only the quick growing plants are being harvested.
As a farmer it’s a busy season, every thing that had to wait to be done until warm weather arrived now needs to be done yesterday.
“Hurry, hurry, hurry. The summer season is almost upon us.”
Leanna mentioned yesterday about the crazy amounts of lettuce coming out of the garden. It’s true. 🙂 We’re loving it and digging deep for creative ways of eating more lettuce.
So, today, I decided to share one of my favorite Spring salads. I made this several years ago for our chef appreciation day and it was a big success (or perhaps these world-class food experts were only being kind). Regardless, I liked it and perhaps you will too.
The key ingredient is the Honey-Lime Dressing.
- 5 cups torn spinach (or lettuce)
- 3/4 cups sliced strawberries
- 1/2 cup sliced fresh mushrooms
Toss these into a salad bowl. Then prepare the dressing to mix in:
- 1/3 cup honey
- 1/2 tsp finely shredded lime peel
- 1/4 cup fresh squeezed lime juice
- 1/8 tsp ground nutmeg
- 3/4 cup salad oil (your choice)
In a small bowl, combine honey, lime peel, lime juice and nutmeg. Beating with an electric mixer on medium speed, add oil to honey mixture in a thin, steady stream. Continue beating till mixture is thick. Serve immediately or cover and refrigerate for up to 2 weeks.
Makes about 1 1/3 cups.
This is one recipe that I look forward to every spring. The lettuce is in, the mushrooms are in, and I’m waiting on the strawberries. Actually I think I may have noticed a bit of red peeking from under the green yesterday.
I think I’ll go check. 🙂