When I was growing up my mother never had to scold me saying, “Eat your spinach!”
I love eating vegetables. And fruits.
Having lived my whole life in the northeastern part of the US, this time of year always signals a season when the best produce is available in abundance. I can add fresh blueberries to my oatmeal, whip raspberries in to my favorite yogurt, or nibble on cucumbers dipped in hummus—one of my favorite snacks.
Here’s a yummy spring lunch salad that I make using strawberries and greens.
1 cup chopped spinach
1 cup chopped arugula
1 cup chopped romaine
½ cucumber, peeled and sliced
½ cup fresh strawberries, sliced
¼ cup thinly sliced purple onion
10 cherry tomatoes
½ sweet red or green pepper, sliced
8 asparagus spears, trimmed
2 boneless, skinless chicken breasts
½ 16 ounce can of red kidney beans, drained
2 Tbsp olive oil
2 Tbsp balsamic vinaigrette
1 cup water
1 Brown the cubed chicken breast in the olive oil and balsamic vinaigrette in a skillet over medium heat, about 10 minutes. (Those who prefer a meatless salad can leave this out.)
2 Boil the water and cook the asparagus only until slightly tender, about 5 minutes.
3 Place all the ingredients into a large bowl and toss. Serve with your favorite dressing. Makes enough for two or three.
Do you like fresh vegetable and fruits? How about your kids? What’s your favorite way to eat them?
Alicia Street is a USA Today bestselling author and a Daphne du Maurier award-winner. A compulsive reader of every genre, she writes both sweet and steamy romance. She spent many years as a dancer, choreographer and teacher. You can connect with Alicia at her website or visit her on Facebook or Twitter.
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