Happy St. Patricks Day! Ditch the artificially coloured green beer and celebrate the healthy way with a tasty green salad.
Here at alive, we appreciate a good salad. Our office chef comes in twice a week to set up a salad bar replete with greens, grains, nuts, seeds, and homemade dressings (not to brag or anything). Today, we’re sharing the salad love with this Zesty Lime, Spinach, and Asparagus Salad.
In addition to being the quintessential Meatless Monday meal, a green salad is also a great way to celebrate St. Patrick’s Day. Rather than throw back a mug of artificially coloured green beer, why not throw together a plate of healthy, family-friendly greens? For a full meal, add a vegetarian protein to the salad mix. Options include:
Zesty Lime, Spinach, and Asparagus Salad
From Thomas Butcher’s “Simple Spring Salads”
1/4 cup (60 mL) balsamic vinegar
3 Tbsp (45 mL) liquid honey
3 Tbsp (45 mL) extra-virgin olive oil
1/4 cup (60 mL) lime juice
1/4 tsp (1 mL) Dijon mustard
1/4 tsp (1 mL) sea salt and freshly ground pepper
1/3 cup (80 mL) slivered almonds, toasted
1 bunch asparagus, cleaned and woody ends trimmed
1 cup (250 mL) sliced brown mushrooms
1/3 cup (80 mL) finely chopped dates
2 oz (57 g) soft brie, diced
8 cups (2 L) baby spinach leaves, washed and dried
To make dressing: in small bowl, whisk vinegar and honey until honey dissolves. Add all other dressing ingredients and whisk together until well combined. Set aside.
In dry skillet or heavy fry pan, toast almonds over medium heat, stirring constantly, until they begin to brown. Set aside to cool.
In large bowl, combine all salad ingredients except spinach and almonds. Add dressing and toss to combine ingredients and distribute the dressing evenly. Add spinach and almonds, toss lightly, and serve immediately.
Each serving contains: 241 calories; 6 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 31 g total carbohydrates (25 g sugars, 4 g fibre); 195 mg sodium