Spring is finally here, too, yay!
So yesterday, at the court house, I saw crocuses(croci?) and that really made my heart soar, until I remembered I was going into the court house….
Then today it was SO warm and SUNNY and LOVELY that I got to spend the lunch hour outside with my darling daughter and chatting up Ms. Emerald herself, on the phone of course.
So I couldn’t resist a double salad lunch for the occassion.
First up were he awesome berries I practically stole from the grocery, they were SO cheap. I just washed some and tossed them on a platter with a bowl full of Liberte coconut yogurt et voila, so divine.
Later, to round out the meal I made a salad with some olives I had marinated yesterday from this recipe:
I knew I would like the flavors in the recipe, but didn’t want to make the crostini as I try to be as low carb as possible! But I did get the goat cheese to go with the marinated olives and that inspired a salad comprised of:
- the marinated olives(orange zest/juice, olive oil, 1 clove garlic and toasted fennel seeds)
- a supremed orange(just a fancy way of saying peeled with a knife and then cutting the segments out)
- steamed asparagus
- goat cheese
- butter lettuce
- drizzling of the marinade from the olives
- sprinkle of pepper
Mmmm. This was a nourishing, endulgent lunch and yet cheap and easy with stuff that was on sale this week from the store.
Wishing you some sunshine and out-door type weather!