Go Green with a Fresh Spring Salad

While most people think of dirty kitchens, cramped closets and grimy garages when they hear “spring cleaning,” the popular phrase can apply to your menu, too. Refresh your family’s regular dining routines with fresh ingredients that call to mind the flavors of the season.

When it’s time to put the slow cooker away, consider this Spring Greens Salad with Mozzarella. Paired with an easy homemade lemon vinaigrette, it’s a delicious way to swap out heavier meals for a lighter lunch.

To find more springtime solutions, visit Culinary.net.

Spring Greens Salad with Mozzarella

Recipe adapted from Organic Authority

Servings: 4

4          cups baby arugula or spring mix

1/2       cup cubed mozzarella cheese

1          tablespoon lemon zest

2          tablespoons extra-virgin olive oil

1          tablespoon fresh lemon juice

            sea salt, to taste

            freshly ground black pepper, to taste

            halved cherry tomatoes (optional)

In large mixing bowl, combine arugula or spring mix, mozzarella and lemon zest; set aside.

In small bowl, whisk olive oil and lemon juice vigorously with fork until smooth. Season with salt and pepper, to taste.

Pour vinaigrette over greens; toss gently to coat. Top with halved cherry tomatoes, if desired.

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