Friday, March 23, 2012

Spring Salad

Spring Recipe!

With Spring only a few days away, it’s only right that we feature a delicious and light Spring recipe that the whole family can enjoy. Try this recipe as a tasty side for an organic meal! Using seasonal vegetables  and organic seasonings, the burst of flavors will make this a new family staple for the rest of the season!

Spring Delight Salad


·         1 red bell pepper, chopped
·         2 teaspoons Organic Olive Oil
·         1 head romaine lettuce, torn
·         1/2 bunch fresh spinach, stems removed and chopped
·         3 Roma tomatoes, chopped
·         8 ounces fresh mushrooms, sliced
·         1 cup alfalfa sprouts
·         1 cup raspberry vinaigrette salad dressing

(Raspberry Vinaigrette Dressing)


·         1/2 cup raspberry vinegar
·         1/3 Organic Raw Cane Juice sugar
·         3/4 cup Organic Extra Virgin Olive oil
·         1/2 teaspoon Dijon mustard
·         1/8 teaspoon organic black pepper


1.       Preheat the oven broiler.
2.       Brush the pepper with the oil, and place on a baking sheet. Broil, turning occasionally, until black splotches appear on all sides. Remove from heat, and wrap tightly in plastic. Set aside for 15 minutes. Remove seeds and pulp, and chop.
3.       In a large bowl, toss together the roasted red pepper, romaine lettuce, spinach, tomatoes, mushrooms, sprouts, and raspberry vinaigrette. 

Bon Appétit!

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