Spring into Summer

I’m just now thawing out from my winter’s hiatus from blogging, and I have the perfect recipe for anyone looking for a tasty way to celebrate spring. I’m not crazy about salads in cold weather, but when things start to heat up, there’s nothing better. I find this Red, White, & Green Salad recipe that I created for California Chef especially refreshing. It’s approximately 325 calories.

3 cups mixed salad greens

½ c new potato, sliced, patted dry

¼ c jicama, grated

¼ c cucumber, sliced thin in half moons

1 T feta cheese

2 T celery, chopped

2 T red onion, sliced thin

2 T craisins

3 1/8 oz. cooked, boneless, skinless chicken breast, diced

1 t parsley, chopped

¼ c fat free raspberry vinaigrette dressing

Layer ingredients in the order listed above. In the California Chef kitchen, we say “Willy Nilly” style, which means just sprinkle each ingredient on top w/o worrying about a particular design or placement. For the dressing, we like Maple Grove Farms’ version, which you can find at your local grocer. This salad not only tastes great, but it also looks beautiful. And with summer fast approaching, there’s no time like today to start eating right for more energy to get out there and enjoy the great weather!

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