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We are in full on spring time in Central Texas!

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Fresh spring thyme.

Bay laurel and Pansies

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Sage fresh with morning dew.

Radishes and Blue bonnets.

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This is a decommissioned rail road behind our house the Blue Bonnets bloom here every spring like clock work.  What a lovely show they put on it’s so peaceful here in the woods.

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We have had so much spinach I know what a problem and we are loving it. This is just a quick throw together salad made with what the garden has to offer.

  • For the salad 6 cups spinach leaves
  • 1 cup or more sliced strawberries
  • 2 grilled chicken breast seasoned with salt and pepper cooked on an oiled grill press
  • 1 sliced avocado
  • 1/4 cup walnut halves

Place the spinach in a large bowl top with berries, avocado, walnuts and sliced grilled chicken and serve with dressing.

For the dressing:

  • 1/2 cup Champlain vinegar or leftover Champlain (white wine works too)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 2 tablespoon Dijon mustard

Place everything in a mason jar or dressing bottle and shake until well blended.  Serve with salad.

Enjoy,

Enjoy spring summer is just around the corner.

Lury

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