What a hell of a week last week was.
As if the disturbing events Boston and Texas, weren't enough to deal with, the dreary drab rainy weather put a damper (ha!) on whatever happiness we could muster in Midwest. Things had to look up this week, right?
This week, after an entirely-too-cold start, Springtime is FINALLY in the air. This calls for a celebration of spring vegetables and a break from the beets-kale-sweet potato-soup combinations of winter.
Using peas, radishes, spring onions and lettuces that can be found in abundant quantities at the grocery store right now, I made a simple spring vegetable salad with a Mediterranean-style dressing.
And it's healthy, too! I treated myself to this after a long run. You can add simply seared scallops to the salad to make a truly complete meal. Bon appétit!
Spring Pea, Radish, and Feta Salad
Serves 2 (or one... I won't judge!)
Ingredients:
1. To make Lebanese dressing: Whisk together lemon juice, oregano, vinegar, olive oil, tsp of salt in small bowl.
2. In a medium saucepan, bring about 3 cups of salted water to a boil. Fill a separate bowl with ice water. Cook the peas in the boiling water for only 15-20 seconds, until just barely tender. Drain and transfer to a bowl of ice water.
3. After peas have cooled, combine first 6 ingredients, and stir in dressing. Toss gently with lettuces in large bowl, then sprinkle feta over the top. Add salt and pepper to taste.
Easy!
As if the disturbing events Boston and Texas, weren't enough to deal with, the dreary drab rainy weather put a damper (ha!) on whatever happiness we could muster in Midwest. Things had to look up this week, right?
This week, after an entirely-too-cold start, Springtime is FINALLY in the air. This calls for a celebration of spring vegetables and a break from the beets-kale-sweet potato-soup combinations of winter.
Using peas, radishes, spring onions and lettuces that can be found in abundant quantities at the grocery store right now, I made a simple spring vegetable salad with a Mediterranean-style dressing.
And it's healthy, too! I treated myself to this after a long run. You can add simply seared scallops to the salad to make a truly complete meal. Bon appétit!
Spring Pea, Radish, and Feta Salad
Serves 2 (or one... I won't judge!)
Ingredients:
- 1/2 cup thinly sliced radishes
- 1/2 cup chopped cucumbers
- 1 cup fresh peas
- 1/2 cup chopped spring onion or scallion
- 2 tbsp chopped parsley
- 1 cup cooked and cooled quinoa (lighter-colored, milder varieties will work better)
- 1/4 cup crumbled feta cheese
- 2 cups chopped fresh butter lettuce
- 1 cup chopped fresh radicchio
- 1 tsp oregano
- Juice of 1/2 lemon
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tbsp good extra virgin olive oil
- 1 tsp salt
- Salt and pepper to taste
1. To make Lebanese dressing: Whisk together lemon juice, oregano, vinegar, olive oil, tsp of salt in small bowl.
2. In a medium saucepan, bring about 3 cups of salted water to a boil. Fill a separate bowl with ice water. Cook the peas in the boiling water for only 15-20 seconds, until just barely tender. Drain and transfer to a bowl of ice water.
3. After peas have cooled, combine first 6 ingredients, and stir in dressing. Toss gently with lettuces in large bowl, then sprinkle feta over the top. Add salt and pepper to taste.
Easy!
