I’m writing this post on an almost 60 degree day in FEBRUARY in WISCONSIN. Dare I say it – spring is in the air!
What are the two things I love about spring the most you ask?
One – walking our yellow lab Ruby (short for Rubysaurus Rex) is actually an enjoyable after dinner activity. Imagine my relief when all I have to put on is a pair of tennis shoes (and not 100 layers of clothes) to keep warm.
Two – Although farm season will soon be in full swing and I won’t get to see my business manager/farmer hubby as often, the farm will soon be producing beautiful, delicious veggies for their CSAs as far as the eye can see. I. Can’t. Wait.
In honor of the beautiful weather and the sunshine that has restored my very being, I wanted to create an easy salad that fresh, light, and healthy to encourage the weather to stay for awhile… like, until at least next October. 🙂
What is your favorite spring activity? Do you have any spring recipes to share?
For the salad: Place salad ingredients in large salad bowl. For the dressing: Whisk together all ingredients in a small bowl. Drizzle dressing over salad and toss all ingredients to combine. Sometimes, I omit the olive oil all together as I actually like the tartness of the juice and the vinegar with the strawberries, but adding olive oil definitely makes the dressing more "dressing like". Adding pulled chicken or cooked shrimp can take this salad from side to full meal, if desired.Strawberry Feta Salad with Orange Champagne Vinaigrette
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