So the calendar says spring.
Though the thermometer doesn’t agree.
Looks like here in the Northeast we’re going to be going straight from winter…
At least that’s what they’re telling me.
Time to get back in bathing suit shape.
So I hereby christen this…
My boys love the salads!
This one comes together quick and easy.
Add some grilled chicken or shrimp for a more filling meal
Beet, Edamame, and Goat Cheese Salad with Raspberry Vinagrette
WHAT YOU NEED:
2 heart romaine lettuce, torn
1 small can sliced beets, drained
1/4 cup shelled edamame
1/2 small red onion
4 ounces goat cheese crumbled
1 t oregano
2 T raspberry jam
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
WHAT TO DO:
In a large bowl toss together lettuce, beets, edamame, red onion and goat cheese.
In a smaller bowl combine oregano, jam, and vinegar. Stir well to thin out the jam. Slowly stream in your olive oil while whisking the dressing. Season with S&P.
Pour dressing over salad and serve.