Punxsutawney Phil is full of you know what! It hailed in San Diego Wednesday night – hailed!! I didn’t know it was even scientifically possible to hail in Southern California. Where in the Sam Hill is Spring?! I have mint colored jeans, neon tank tops and wedges all sitting in my closet with their tags on waiting patiently to be worn. My wardrobe is not happy and neither am I. So, I’ve decided to perform something called a “Spring Eat”. It’s similar to a rain dance except there’s no dancing and no hoping for rain. Instead, I will wear bright-colored, fresh, spring time foods in the hope the weather will get the memo and start changing. Oh and I’m very sorry if I’m boring you with all this talk about the weather. I turned 30 a few weeks ago and that’s what old people do.
- 5 oz package Mixed Greens
- 4-6 Baby Beets, cooked (I highly recommend the ones from Trader Joe’s)
- 2 blood oranges
- 2 tsp extra virgin olive oil
- 1 TB balsamic vinegar
- 1/2 tsp Dijon mustard
- Salt and Pepper to taste
- 1/4 cup walnuts, toasted and chopped
- 2 oz blue cheese or goat cheese (optional)
1. Grate one teaspoon of zest from the blood oranges and place in a small bowl. Squeeze the juice from one of the oranges into the same bowl. Add the olive oil, vinegar, mustard, salt and pepper to the bowl and whisk to combine. Set aside
2. Divide the greens amongst two plates. Top with chopped beets, toasted walnuts, and blood orange segments from the remaining orange. Sprinkle with crumbled blue cheese if desired. Drizzle dressing on top and serve.
Source: Adapted from Cooking Light Magazine