Spring Power Salad with Lemon Vinaigrette

This recipe goes out to two wonderful young women- Emma and Sydney- who are gracious enough to share their power with others because, as they said ‘We have to share our power because we are all a team and that is what people should do.’ Rock on, Emma and Sydney!! (And yes, the avocado can be removed J)

Ingredients (enough for 2 to share):

Dressing:

Juice from 1 lemon (3 Tablespoons)

1 Tablespoon white wine vinegar

1-2 teaspoons sugar

5 Tablespoons canola oil

Pinch of salt

Pinch of freshly cracked black pepper

Salad:

3 handfuls baby spinach

1 hard-boiled egg, sliced

1 radish, sliced

½ avocado, sliced (optional)

2 stalks leftover roasted asparagus (see note, below)

1/3 cup Carrot Raisin Salad

½ cup cottage cheese

2 Tablespoons red bell pepper, chopped

¼ cup alfalfa sprouts

¼ cup edamame

Salt, pepper, sesame seeds and/or sunflower seed kernels to garnish

Directions: Whisk all dressing ingredients in a bowl and toss ½ of the dressing with the spinach leaves. Place in the bottom of a wide, shallow bowl. Lay the egg, radish, avocado, asparagus, Carrot Raisin Salad, cottage cheese, bell pepper, alfalfa sprouts and edamame on the salad any way you choose. Drizzle the remaining dressing over the radish, avocado, bell pepper, sprouts and edamame. Garnish with salt, pepper, sesame seeds, and/or sunflower seeds (me, I like to put salt, pepper and sesame on the cottage cheese and sprinkle sunflower kernels over the whole salad.

Note: to make roasted asparagus, snip the tough ends off 1 pound of asparagus. Preheat the oven to 350 degrees F and line a baking sheet with foil. Put the asparagus on the sheet and toss with 1-2 Tablespoons of olive oil, some kosher salt and black pepper. Roast for 20 minutes, turning with tongs halfway through.