Spring Salad

Orange (blood orange)
Yellow bell pepper
Sunflower sprouts

Rinse and dry
Chop and arrange

Citrus Balsamic Dressing

Arugular and spinach are the foundation of this spring salad. Both are cool weather greens in season in early spring and fall. Together the energy and nutrient they bring are undeniable. Spinach is a strong, hearty green. Arugular is a lively addition to any salad. Spinach and arugula are both rich sources of iron, Vitamin A and Vitamin C  helping us maintain healthy eyes, skin, and heart. Arugula’s peppery taste is less pronounced in tender spring leaves. Added to these greens are asparagus which I lightly blanched to retain it’s bright green color. The radishes give a wonderful crunch. It was a treat to find blood oranges this late in the season. So I used the juice to dress these beautiful spring veggies. The sunflower sprouts are optional.


2 Comments Add yours

  1. Suzette says:

    This salad looks as colorful as it does healthy!!! I can’t wait to try it!!


    1. beverlyannrogers says:

      Hello Suzette,
      Yes, Spring nutrients! I hope you get a chance to make it soon.


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