Hi Spring. So nice of you to finally arrive and warm my bone fragments.

When you’re through the Midwest, you understand that there’s a huge discrepancy from once the calendar says it’s officially springtime to when it actually gets warm out. Some years it simply goes from Winter to Summer in the period of weekly.
This Spring has been kind though, it has been warm and beautiful here in Chicago for a few weeks now. Actually, I just began running outside again and have already made it up to 5 mls. Another plus is the fact that I defeat my average pace from Fall, which is AWESOME. Unfortunately, ever since I had to quit yoga exercise because of my throat and back problems, I find my hip flexors and butt to become extremely restricted after running. I really do roll both out, but obviously need to find other stretches to greatly help me. Suggestions welcome and appreciated!
Besides exercising outside, another thing I love about Springtime is all the fresh, seasonal produce. In order to save you money and eat seasonal, I thought I’d share my favorite veggie-packed, nutritious spring green salad with you. It’s influenced by various journeys to the local salad club where I usually spend wayyy excess amount.
A wonderful way I’ve saved cash is by purchasing my groceries away Peapod (they always have great product sales) and making my meals in the home vs. going out. If you didn’t know, I am partnering with Peapod for nearly a year to greatly help create recipes for their new site! There are lots of delicious recipe tips on , so visit over if you get the opportunity!
Why I really like this recipe:
It allows me to meal prep a healthy salad full of fresh ingredients.
If you are headed to a spring party or potluck, in addition, it makes a remarkably colorful salad platter.
It’s naturally gluten free & vegan-friendly (just leave from the feta!).
There’s a lot of nutrition and fiber within this salad from fresh produce.
The basil lemon dressing is completely killer!
If you have any inquiries concerning the place and how to use stuffed zucchini boats with sausage, you can get hold of us at our own web site. I enjoy serving it with grilled chicken or salmon for a protein packed dinner.
Another great facet of this salad is you could produce it your personal. Add even more toppings if you want! Hope you love. xo
Everything Springtime Green Salad with Basil Lemon Vinaigrette
Calorie consumption: 226
Fat: 16.5
Carbohydrates: 16.7g
Sugars: 7.5g
Dietary fiber: 7.3g
Proteins: 6.4g
Prep period:
20 mins
Total period:
20 mins
Ingredients
1 cup alfalfa sprouts
12 cherry tomatoes
1/2 small red onion, sliced up or diced
1/4 cup sliced black olives
1/4 cup crumbled feta
1/4 cup sunflower seeds
Salt and freshly floor black pepper
Basil Lemon Vinaigrette
1/4 cup olive oil
1 garlic clove clove, minced
1/2 teaspoon dijon mustard
4 basil leaves, finely chopped
Freshly ground salt and dark pepper, to taste
Instructions
To help make the basil lemon vinaigrette: Whisk collectively all vinaigrette ingredients in a small dish until well combined and emulsified. You can also pulse everything jointly in the food processor. Flavor, add salt and pepper and adjust seasonings as necessary.
There are two methods to love this particular amazing salad! If you’re offering it at a party, try it on the platter:
Arrange the greens on a big serving bowl. Arrange another ingredients in groupings together with the greens. Serve using the basil lemon vinaigrette on the side.
If you’re portion it for your family, you can place the elements evenly in bowls as pictured above and then add the dressing. Up to you! Enjoy!
The nutrition information contains the everything on the salad plus the dressing.
To make this salad vegan, skip the feta cheese.
Photography and recipe by Monique Volz // Photography Editing and enhancing by Sarah Fennel