and today...a little bit chillier. A nippy, windy 45 degree day in the great state of Texas. Where is spring I ask ya? Oh well, better than 102 degrees, which I am sure will be here sooner than I want.
This "little" pic (hee hee still can't figure out how to make them bigger even though Karin was kind enough to try and help me. I'm so right-brained, the computer thing is just such a hurdle for me, but I will keep trying. ) is part of a series of ATC's that my niece and I started doing last summer. We challenged ourselves to do one a week, hence the 52 week challenge. Ha! I think I quit about week # 29. Gurlfren dropped out sooner than that. But to her defense, she does have school and all. So she is forgiven. I hate bees. Scared to death of em, but yet they seem to find their way into lots of my artwork and such. Does that ever happen to you? Something you dislike shows up all the time in your artwork? Why is the grass always greener? Because I really love everyone else's artwork that is so textured and messy and stamped and sanded and such. Hmmm, artwork-envy? Mine just seems to stay so clean and formal (boring I say) but must continue to work on that as well as the computer thingy. I once had a wonderful art teacher who used to tell us that when the finished artwork perfectly matched what you saw in your mind's eye, that you had reached perfection as an artist. LOL. Don't know to this day if he was teasing or not, but was an interesting concept.
Well, when Spring finally comes to your neck of the woods, this is a great salad to try. I picked up one of those little cookery cards at the Wally and this has become one of our favorites. Great with anything off the grill (in our humble opinion).
Spring Salad:
1 bunch leaf lettuce, washed
1 crisp apple, peeled, cored, and diced
1/4 cup fresh basil leaves
1 tsp. chopped fresh mint leaves
1/4 cup extra virgin olive oil
2 - 3 Tbsp fresh lemon juice
2 Tbsp chopped pecans, toasted
Prep time: 25 minutes
Tear lettuce leaves into bite-sized pieces. Toss lettuce, apple, basil, and mint together in salad bowl. Drizzle olive oil over mixture. Add half the lemon juice. Toss lightly. Add salt and pepper to taste. Add more lemon juice, if necessary. Garnish with pecans. Serves 4.
Per Serv: 185 cal, 17 g fat, 2 gram fiber, 1 gram protein
Here's hoping Spring is just around the corner for ya.