I run. I eat. I travel.

Finally, spring has arrived in the city! It’s warm outside, the snow has finally gone away and everyone is SO excited about it. Of course, this isn’t the time for really heavy food but the season for my ‘I want salad! Now!’ cravings. Especially for lunch on Mondays after the yoga class in the morning.

Today, I decided to go the delicious France-meets-Italy way and combined the best of a cheese plate and some mediterranean dressing with fresh spring greens. YUM!

IMG_0161

1 bunch wild garlic

1 bunch fresh basil

1 cup grapes (I love the green ones, feel free to use the dark ones too!)

3 cups fresh rocket

1/4 cup camembert, diced

1/4 cup cheddar 15month, diced

1/4 cup cashew nuts, diced

dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE)

Wash the greens and toss them together. Mix all the ingredients for the dressing and gently pour over the salad, mix and and garnish with cranberries and cheese.

Enjoy!

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Comments on: "Spring salad: wild garlic and dried cranberries" (2)

  1. Lovely salad!

  2. […] Spring Salad: Wild Garlic and Dried Cranberries […]

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