As spring slowly arrives, I came to the conclusion that I cannot use winter as an excuse to eat everything anymore. I threw together a bright, springy salad to help start the slow adjustment to a diet that does not consist of several servings of burgers, fries and other hibernation foods. It worked out fairly well, forming a tasty salad that looks absolutely beautiful. Fortunately, it is not quite pretty enough to stop one from instantly consuming it.
Ingredients:
1-1 1/2 cup mixed greens
5-6 grape tomatoes
1-2 tablespoons edamame
1-2 tablespoons raisins
Drizzle of olive oil
Light drizzle of balsamic vinegar
Directions:
Simply put the mixed greens, grape tomatoes, raisins and edamame together on one plate and add a light drizzle of olive oil and balsamic vinegar.