As most of us (try) to transition from winter to spring (apparently Mother Nature hasn’t received the memo next up north in New England where I happen to be this week!!) – our dishes tend to lighten up a bit and we begin to embrace the bounty of spring vegetables. Although I tend to buy mostly organic greens, I spotted a new bagged salad mix at the grocery store from the company Eat Smart. It is a combination of broccoli, chicory, Brussels sprouts, green cabbage, and kale – I don’t use the poppyseed dressing , dried cranberries, or the pumpkin seeds that are included and instead add a few handfuls of baby arugula and baby spinach (typically from Organic Girl), toasted pine nuts, grape tomatoes, shavings of Parmigiano Reggiano cheese, and a fresh, simple vinaigrette.
- 12-ounce bag of Eat Smart brand Sweet Kale Vegetable Salad Mix
- handful of baby spinach and baby arugula
- handful of grape tomatoes, halved
- 2 tablespoons pine nuts
- shaved Parmigiano Reggiano
- half a lemon
- 4 tablespoons good-quality extra-virgin olive oil
- clove of garlic, smashed
- generous pinch of dried oregano
- kosher salt, coarse black pepper
- Toast the pine nuts in a dry skillet until they become golden and fragrant. Remove from heat and set aside.
- In a bowl, combine the salad ingredients and add the pine nuts. top with shavings of the cheese.
- Add the lemon juice, extra-virgin olive oil, salt, pepper, garlic, and oregano to a small jar or bowl and shake or whisk. Coat the greens with the vinaigrette and serve.