I don’t always feel inspired when it comes to food. I get stuck in a rut and tend to make the same things or some version of the same things because they are easy, or because I know the recipe by heart, or even because my kids love it and won’t fight me about eating it. And just as I am about to give up and make yet another pasta meal, I stumble upon a recipe or a dish while eating out that inspires me to make something different.
This salad is one such dish. I found the inspiration while visiting my brother at his beach house a few weekends ago when we could finally get together to celebrate our birthdays. The salad that started our meal was the star for me and I couldn’t wait to replicate it at home for a quick weekday lunch.
Crunchy, fresh and full of healthy spring vegetables all lightly dressed with ranch dressing made for a very satisfying meal. Rewarding after a three mile run, or just running errands.
spring mix (spinach, arugula, baby kale or any mix of spring greens)
2 scallions washed and chopped
3 or 4 asparagus stalks, trimmed and steamed 3 to 4 minutes until tender but still has a bite, cut into i inch pieces
3 radishes, cleaned and sliced thin
a handful of roasted sun flower seeds
your favorite ranch dressing (I used Hidden Valley Lite Ranch)
shaved Parmesan cheese
fresh ground black pepper to taste