Spring is that wonderful time of year when we all get outside with a bounce in our step to enjoy the lovely spring weather. Flowers are blooming and their sweet fragrance is wafting through the air. It’s a perfect time to get your hands dirty in the soil with a little gardening, enjoying kisses from the sun {don’t forget to use sunscreen}.
It’s also time to eat lighter and healthier, and with all the grocery stores and farmers markets carrying an abundance of fresh fruit and vegetables it’s silly not to.
It’s a perfect time to eat this mixed greens with chia seed and orange vinaigrette salad. This salad is light, yet filling. It’s perfect for lunch, or you can add chicken and make this salad a easy weeknight dinner, just add some crusty bread and butter, of course {that is just a pair we shouldn’t break up}! And this dressing…Oh my. It has become one of my favorites! I’ve even used this dressing instead of mayo on sandwiches, it would also be scrumptious on a pasta salad. This dressing has the perfect amount of tart and sweetness. I double the recipe and store it in a mason jar in the fridge. It should keep for about a week there, although I always run out of it before the week is over.
- 1 Package of organic mixed greens
- ¼ Cup silvered almonds
- 1 Cup blueberries
- Orange slices from 1½ oranges
- For Vinaigrette
- Zest from 1 orange
- Juice from ½ an orange
- 2 Tablespoons white wine vinegar
- ½ Teaspoon dijon mustard
- 2 Tablespoons olive oil
- 2 Tablespoons Chia Seeds
- ⅛ teaspoon sugar
- Salt and pepper to taste
- In a bowl combine zest, orange juice, vinegar, mustard, olive oil, chia seeds, sugar, salt and pepper.
- Place mixed greens on salad plates and add almonds, blueberries, and orange slices.
- Pour vinaigrette over mixed greens.
I know I have talked about chia seed before but, there are many reason why you should add these little seeds to your diet. For more information about the nutritional benefits of chia seeds, see what Dr. Oz says about them.
Enjoy!