When the weather gets warmer, it’s time for a bit lighter fare. This salad was the perfect answer to the heat of a Texas spring day. Crisp, refreshing and light, with the zing of a fresh vinaigrette to perk up the palette.
I used a store bought bag greens mix containing frisee, arugula, romaine, red leaf lettuce and carrots, though this would be just as wonderful with baby spinach or plain-ol’ romaine. You can also substitute your favorite crumbled cheese for the feta, if you’re not a fan.
Spring Greens and Feta Salad Recipe
What I would have done differently had I thought of it at the time:
Actually, this salad was extremely nice in it’s simplicity, and I think it’s perfect for those times that you’re pressed for time and just want a light meal. As spring rolls into summer, I’ll be making a lot more in the way of salads, but this is the one I’ll make for my wife to take to work with her.
If you’re planning on taking this, or any other salad out for a picnic or to the office for lunch, simply store the greens in a large zip top bag, with the cheese in a smaller container and the pre-made vinaigrette in a small liquid tight container. To serve, just shake the dressing well, pour over the greens, seal the bag and give a good shake, then put it on a paper plate or in a plastic bowl and sprinkle with cheese. It’ll be almost as good as if it was made right there at the table.
This is my favorite salad in any weather, even the cold, rainy chill of a Rhode Island morning….