Time to celebrate EVERYONE! Today is officially the FIRST full day of Spring (even if it doesn’t feel like it yet in Seattle). Inspired by the new season, I decided to share my new favorite go-to salad. Have it for lunch with a bowl of tomato soup or just add chicken breast and make a meal out of it.
What You Will Need:
- Romaine lettuce and arugula
- Micro greens (Trader Joe’s)
- Handful of roasted pecans
- Organic mango
- 1 T Chèvre goat cheese (optional)
- 1 T Olive oil
- 2 T Balsamic vinegar
- 1/2 tsp Honey
- 1/2 tsp Fresh lemon juice
- Pinch of salt and pepper
How the Magic Happens:
First: Prepare lettuce (wash, rinse, dry and tear into bite size pieces) wash micro greens and slice mango.
Second: Make the dressing by combining olive oil, balsamic vinegar, honey, lemon, salt and pepper in a small bowl and stir until mixed.
Third: Place lettuce in large bowl. Drizzle with dressing and toss.
Next: Top with micro greens (aren’t they cute). Sprinkle with candied pecans and chèvre. Add mango slices and…..
Now quick eat, Eat, EAT and enjoy with a glass of chardonay or riesling if you have a sweet tooth like me!
The Eco-Chic Economist
P.S. And don’t be shy with the pecans (more is always better when it comes to healthy food). Looking forward to picnic weather and sharing more recipes and Eco-Chic adventures with you!