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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Beet, Orange & Fennel Salad


Despite the lose of an hour of sleep, this week seems like it's going to be an improvement over last....Why, you ask...Two reasons: Sun and warmer temperatures!

I can feel Spring closing in on us, and it's a welcome feeling. This past friday was Holi, the Hindu spring festival of colors. People celebrate by showering each other with colored powders and colored water, all to celebrate the coming of Spring. 
When I gave it to Kishore to taste upon seeing it he called it 'Holi on a Plate' and frankly I agree with him! I love the festive bright colors of this salad, it really does bring some much needed sunshine to our table.

This salads' flavors of sweet Orange, Beet, Carrot and Fennel meld wonderfully with the earthy and tart Dill Vinegar dressing. Fresh, bright flavors and vibrant colors make this a great Spring Salad.


Here's my recipe for Beet, Orange, and Fennel Salad with Dill Dressing:
Serves 4-6

Ingredients:

1 Medium Fennel Bulb Sliced
1 Large Orange
1 Large Beet Steamed/ Sliced
2 Carrots Julienned
2 Tblsp Olive Oil
2 Tblsp Red Wine Vinegar
2 tsp Chopped Fresh Dill 
Salt and Pepper to Taste

 Prep Work: Wash your veggies. Steam the beet with the skin on, it's easier to peel after its cooked and you don't lose the juice.

Directions:
1. Peel and slice the orange, slice the fennel, peel and julienne the carrots, slice the beets and add to a bowl.

2. Add the dill, vinegar, oil, salt and pepper, and toss. 


Let chill in the fridge for about an hour, toss before serving.


Enjoy!
I have entered it in Cooking with Herbs -  hosted by Lavender and Lovage.
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