Monday Musings, where we explore the beauty of local ingredients and whip up a delightful salad that’s not only healthy but also supports our local farmers and producers.
There’s something special about incorporating fresh, seasonal ingredients into your meals, and today, how to create a mouthwatering salad that celebrates the flavors of your region.
- 4 cups of fresh, local mixed greens (such as spinach, arugula, and lettuce)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of cucumber, thinly sliced
- 1/2 cup of bell peppers (red, yellow, or green), diced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of toasted pecans or walnuts, roughly chopped
- 1/4 cup of fresh basil leaves, torn
Prepare the Greens
Wash and dry the mixed greens thoroughly, then transfer them to a large salad bowl.
Add the Veggies
Scatter the halved cherry tomatoes, sliced cucumber, diced bell peppers, and thinly sliced red onion over the greens.
Add the Cheese and Nuts
Sprinkle crumbled feta cheese and toasted pecans or walnuts over the salad for a delightful crunch and creamy texture.
Tear in the Fresh Basil
Tear the fresh basil leaves and add them to the salad. The basil adds a burst of aromatic flavor.
Prepare the Dressing
In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and freshly ground black pepper until well combined. Taste the dressing and adjust the seasonings to your liking.
|Name:||Monday Musings: A Delicious Salad Using Local Ingredients|
|Prep Time||15 minutes|
|Cooking Time||0 minutes|
|Total Time||15 minutes|
|Yield||1 salad per serving|
Estimated Nutrition Per Serving
- Calories: 220 kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 280mg
- Fiber: 4g
- Sugar: 4g
- Vitamin C: 40% DV
- Calcium: 10% DV
- Iron: 8% DV
I honestly could have made a meal out of just the asparagus & sweet potatoes, but everything was delicious!
My mother-in-law put together a beautiful Easter basket for us, including these gorgeous flowers, which are now gracing one of our living room window sills:
They remind me of how nice it is to have fresh flowers inside :).
3. The editorial assignment for this week’s Back Burner post is “local ingredients”.
Since most farmer’s markets aren’t yet open here in Massachusetts, I perused the aisles of Whole Foods with an eye out for the “I’m a local!” tags.
I came up with this simple – but delicious – salad featuring locally grown greens, goat cheese from locally raised cows, and two New England specialties: dried cranberries (grown on Cape Cod) and maple syrup (tapped from trees in Vermont).
You can find more recipes here!