As it turns out, the royal wedding was just a warm-up for the really big event of the spring: National Salad Month!
In honor of this illustrious salad celebration, over the next month I’ll be tackling:
- Tasty salad ideas and recipes
- A no-fail method for making stellar homemade dressing with whatever ingredients you have on hand
- News of the salad weird (because sometimes, you just need a laugh).
Get ready to be bowled over! (Heh.)
To get started, check out Janet Keeler’s St. Petersburg Times article, “National Salad Month: A salad recipe for each day of May.” In it she offers 25 salad suggestions (apparently, May is short a few days in St. Petersburg), but math errors aside, some of them sound downright delicious. In fact, I plan to try #5 tonight:
Grapes and Greens: Spring greens, halved green grapes, chunks of Brie or triple-cream cheese and walnut halves. Dressing: Honey mustard.
I’ll let you know how it goes; in the meantime, check back soon for a refreshing jicama, pineapple and fresh mint salad recipe—great for a barbecue or potluck!