As spring arrives and the farmers markets begin to fill back up with fresh produce, I am always drawn the the section with fresh greens. There is something so vibrant about the color green in the spring, especially if the plants outdoors have been hibernating during the winter. The green seems to pop out with all the enthusiasm of the changing season. In the aisle of the farmer’s market, this is practically a beacon that guides me in. Before I know it, I have a bag full of greens and little else.
Don’t get me wrong: during the colder months I enjoy the heavier cabbages and kales with their deep purples and blackish-green leaves. They provide a satisfying crunch and hold up in the dishes that require more cooking. But in a season filled with asparagus dishes and other spring veggies, the lighter greens are what I reach for instead.
This is one of those super easy salads that feels fancy when it’s done and takes almost no time at all. Definitely an added benefit in spring when I am almost never indoors and don’t want to take breaks from the sunlight to eat. So wash the greens, chop some apples, toss on some nuts and cranberries (and maybe chicken or a crumbled cheese) and you are ready to go! I personally prefer a quick squeeze of lime juice or lemon juice to a heavier dressing, but a sweet vinaigrette would also do nicely.
- 1 C spinach
- ½ C Arugula
- 2 Chopped Apples
- 1 C chopped Pecans
- ½ C Chopped Cilantro
- Wash and spin the greens.
- Prepare the apples, and if you buy whole pecans, the nuts.
- Toss together with your favorite vinaigrette and enjoy!