by Kylie Turley of KylieTurley.com
With Mother’s Day around the corner, I have been brainstorming delicious recipes to celebrate the special day. In my family, the morning typically begins with a big, indulgent breakfast, which is why I have created a fresh spring salad recipe for a lighter lunch.
This salad is bursting with freshness and includes a sprinkle of almonds and cheese to give your mother a little protein pick-me-up. The lemony vinaigrette complements the fruit and vegetable mix perfectly. And the best part about this recipe is that even the most kitchen-challenged husbands and fathers can handle it.
By Kylie Turley of KylieTurley.com
2 1/2 ounces (about 2 cups) arugula
2 1/2 ounces (about 2 cups) spinach
2 cups (8 ounces) aged Wisconsin provolone cheese, coarsely grated
1 cup fresh strawberries, thinly sliced
1/4 cup sliced almonds
Juice of 1 lemon
1/4 cup olive oil
1 tablespoon honey
3-4 springs fresh thyme
1 teaspoon sea salt
1 teaspoon cracked pepper
Toss arugula and spinach together in large salad bowl. Add cheese and strawberries to salad. Sprinkle almonds over salad. In separate bowl, combine lemon juice, olive oil and honey. On cutting board, chop thyme to yield approximately 1 teaspoon and add to lemon dressing. Add salt and pepper and whisk until combined. Pour dressing over salad, toss and serve.