I confess, I haven’t eaten many vegetables over the last week or so. Or much fruit, for that matter. I definitely haven’t made any salads, even though I love a good salad. Before you judge the way I feed my family too harshly, may I just say that I’ve had other priorities in my recent past. Things like job interviews, an emergency appendectomy (for my husband, not me), and a car sitting in the shop because its recently replaced transmission stopped working (while I was driving, of course. Cars don’t like me very much. Maybe because I don’t like them)? Balanced meals haven’t really been happening. I find that when my husband isn’t up to eating my food, I don’t have a lot of motivation to cook for myself and my babies, so I’ve been eating, well, leftovers and frozen chicken nuggets. And a lot of jello, which makes my son happy.
I haven’t felt like going to the grocery store to get fresh veggies, but luckily for me, my garden has come to the rescue and started producing a few things—zucchini, lettuce, spinach, and even a few green beans are ready for picking! So, I’m ready to start making some real food again.
One thing I love about this salad is that it has something for everyone to enjoy. Salads that have only crunchy vegetables are hard for my young children to eat, but with this salad, I can dole out some strawberries, apples, and cheese to my toddler and mash some of the berries for the baby. My favorite part is the fresh lemon dressing, which is almost akin to fresh-squeezed lemonade.
- 1/2 head Romaine lettuce
- 1/2 bag spinach
- 2 crisp apples, diced
- ½ cucumber, sliced (optional)
- 1 1/2 c. sliced strawberries
- 1/2 c. craisins
- ½ c. crumbled feta cheese or shredded Parmesan
- 2 TBS lemon zest
- juice of 2 lemons
- 1 TBS sugar
- 2/3 c. canola oil
Tear lettuce leaves and toss with spinach. Add remaining ingredients and toss gently. Serve with sweet lemon dressing.
Sweet Lemon Dressing:
Combine lemon juice, zest, and sugar in a blender. Slowly add the oil while running the blender on low until combined.