Griffin Matis
Staff Writer
Winter is quickly approaching, but that doesn’t mean we should change our diets to only hot soup and cocoa. I, for one, refuse to allow the seasons to dictate what I choose to eat. For this week, I created a spring salad that carries a light, flavorful taste with intermittent bursts of sweetness that accent the greens quite well. In the end, it left me feeling full, providing a sweet aftertaste and the feeling of a wonderful spring afternoon.
Ingredients:
1 cup spring vegetables mix
1/3 cup iceberg lettuce
1/8 cup of sliced green peppers
2 spoonfuls of blueberries
A few pieces of melon or mango
1 to 1 1/2 tablespoons of raspberry vinaigrette
A sprinkling of raisins
A sprinkling of peanuts
A few pieces of sliced chicken (optional)
Directions:
Simply go down the salad bar line and add each ingredient. I recommend adding the fruit and nuts last so they aren’t drowned in the vinaigrette. If you want to add more substance to this (in my opinion) already substantial salad, add a few pieces of chicken after adding the vinaigrette.
