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CindyMurry

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Hi Spring.
So nice of you to definitely finally arrive and warm my bones.

When you're through the Midwest, you know that there's an enormous discrepancy
from once the calendar says it's officially spring
to when it actually gets warm out. Some years it simply goes
from Wintertime to Summer in the period of a week.

This Spring continues to be kind though, it's been warm and beautiful within Chicago for a couple weeks now.

Actually, I just started running outside again and have
currently made it as much as 5 kilometers. Another plus
is that I defeat my average pace from Fall,
which is AWESOME. However, ever since I had formed to quit yoga exercises because of
my neck and back problems, I discover my hip flexors
and butt to become extremely tight after running.
I do nut roll filling both
out, but clearly need to discover other stretches to help me.
Suggestions welcome and appreciated!
Besides exercising outside, another thing I love about Spring 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 springtime green salad together with you.

It's inspired by various journeys to the local salad bar
where I always spend wayyy too much money.
An excellent way I've saved money is by purchasing my groceries away Peapod
(they always have great sales) and making my meals at home vs.
going out. If you didn't already know, I've been partnering with
Peapod for almost a year to help make recipes for his or her new site!
There are several delicious recipe suggestions on , so hop
on over if you get the opportunity!
Why I love this recipe:
It allows me to food prep a healthy salad full of fresh ingredients.

If you are headed to a spring party or potluck, it also makes an incredibly colorful salad platter.

It's naturally gluten free of charge & vegan-friendly (just keep from the feta!).

There's plenty of nutrition and fibers in this salad from fresh produce.

The basil lemon dressing is absolutely killer!
I enjoy serving it with grilled poultry or salmon to get a protein packed supper.

Another great aspect of this salad is you could produce it your personal.
Add more toppings if you'd like! Hope you love. xo
Everything Spring Green Salad with Basil Lemon Vinaigrette
Calories: 226
Body fat: 16.5
Sugars: 16.7g
Sugar: 7.5g
Fiber: 7.3g
Proteins: 6.4g
Prep time:
20 mins
Total time:
20 mins
Ingredients
1 cup alfalfa sprouts
12 cherry tomatoes
1/2 little red onion, sliced or diced
1/4 cup sliced black olives
1/4 cup crumbled feta
1/4 cup sunflower seeds
Salt and freshly ground black pepper
Basil Lemon Vinaigrette
1/4 cup essential olive oil
1 garlic clove, minced
1/2 teaspoon dijon mustard
4 basil leaves, finely chopped
Freshly ground salt and dark pepper, to taste
Instructions
To make the basil lemon vinaigrette: Whisk together all vinaigrette substances in a
small bowl until well combined and emulsified.
You can even pulse everything together in the food processor.
Flavor, add sodium and pepper and adjust seasonings as required.

There are two methods to love this particular amazing salad!

If you are serving it at a celebration, try it on the platter:

Arrange the greens on a large serving dish.
Arrange another ingredients in groupings on top of the greens.

Serve with the basil lemon vinaigrette on the side.

If you're serving it for your loved ones, you can place the substances evenly in bowls as pictured above and then add the dressing.
Up to you! Enjoy!
The nutrition information contains the everything for the salad plus the dressing.

To create this salad vegan, skip the feta cheese.
Photography and formula by Monique Volz // Picture taking Editing by Sarah
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