I love salad, but lately I am in a salad making rut. Practically everyday, I make the same salad with the same salad dressing. The salad usually consists of mixed greens with whatever fruit or vegetables that we have sitting around. I always add goat or feta cheese, and maybe some pepitas. The salad dressing is a balsamic vinaigrette, the same one I’ve made for years. It tastes great, but my taste buds are bored. This week I felt wild. Time to shake things up, so I made a new salad: a spring chopped salad and it is awesome! (Ya, that’s how we shake things up around here. I know. Crazy, right?) My taste buds thanked me and so did Bubba!

I saw purple asparagus at the market and had to buy it mainly because it is purple and pretty. Bubba noted its milder flavor. I agree. It is a bit milder than your typical asparagus. C loved the color and G said no thanks. (Such a polite boy!) If you see it at your local market give it a shot.

I think you could swap out whatever in season vegetables look good, but do not leave out the salami! You need the salami. The salami works so well in this salad especially when paired with cheddar, chives, mint and parsley. So don’t leave that out either.

Be careful this salad is addictive! But hey, it’s salad. Enjoy it. The boys need me. Bye for now!

Spring Chopped Salad with Shallot + Cider Vinegar Vinaigrette

Recipe adapted by Not Without Salt

Serves 4-6

Ingredients for salad:

5 or 6 cups cut, rinsed and dried romaine, cut in 1-inch ribbons

1 bunch purple asparagus, blanched

1 cup chopped chives, mint and parsley

3 radishes, chopped

3 scallions, green parts, chopped

1 bunch green beans, blanched

1 cup garbanzo beans (If using canned, be sure to drain and rinse the beans.)

1 cup sharp cheddar, chopped

1 cup salami, chopped

1/4 cup pepitas (I didn’t toast them, but I bet they are great toasted.)

Ingredients for vinaigrette:

6 tbsp. olive oil

3 tbsp. apple cider vinegar

1 tbsp. fresh lemon juice

1 garlic clove, minced

2 tbsp. finely chopped shallot

1 tsp. dried oregano

squeeze of honey

Kosher salt and fresh ground black pepper, to taste

Directions:

Whisk together vinaigrette ingredients in a medium bowl until well combined. Set aside.

Blanch asparagus and green beans and set aside. Combine all salad ingredients in a large bowl and gently toss. Season salad with a bit of sea salt and fresh ground black pepper. Pour vinaigrette around the bowl and toss the salad to combine. Serve immediately and enjoy!

**If you want to make this salad ahead of time do not dress it until ready to serve. Also, you can make this salad and dressing and eat it for a few days in a row; just don’t dress the entire salad. Be sure to store the salad and dressing in air tight containers in the fridge.**

5 Spring Salads for Mother’s Day

If you love arugula you should try this spring panzanella by Happy Yolks. This beautiful salad is a mix of fennel, arugula, spring peas and garbanzo beans. Yum! I bet your Mom will love it too.

Are you craving potato salad today? How about pickled spring onions and new potatoes together in a salad? Yes! Smitten Kitchen has the recipe for you. This salad looks like the perfect addition to any Mother’s Day brunch or picnic. Check it out!

I love sugar snap peas and so do the kids. This sugar pea and fennel salad by Gourmande in the Kitchen is sure to make an appearance on our dinner table this spring.

I can’t wait for Mother’s Day to make this strawberry and spinach salad by Gimme Some Oven. I want to eat this beautiful salad for lunch, today.

One of my new favorite blogs is Edible Perspective. I love Ashley’s photography and healthy recipes. Her spring salad with hemp seed dressing is sure to make your mom feel good next Sunday. Want to learn more about hemp seeds? Head here!