Superfood Salad

After a weekend of overindulging in decadent Easter treats - it's time for a nutritional reset.  Please tell me that I'm not the only one feeling that this week.😬  It isn't helping that my refrigerator is still stocked with weekend leftovers either.  Spaghetti with clams, homemade focaccia, my mom's famous rolls, lots of cheeses, banana cream pie, lemon berry pound cake, coconut macaroon lemon squares and chocolate matza toffee squares just to name a few.  And don't even get me started on the chocolate and candy from our Easter baskets.  🐣

The great thing about entertaining for the weekend is leftovers - the bad thing about entertaining for the weekend - leftovers.  😂  We have more than our share of desserts in the house right now but we also have a plethora of leftover fruits and vegetables from our weekend festivities.  My goal is to snack on the fresh blackberries, blueberries and the two buckets of freshly picked strawberries that were leftover from the weekend instead of the chocolate bunny in the pantry that's calling my name.  😅

Last night, I was trying to come up with a "healthy" dinner menu for this week so I typed "healthy Spring dinners" into the Pinterest search bar.  This Superfood Salad recipe was the first recipe to appear.   With the exception of the kale and the blueberry goat cheese, I had all of the ingredients already on hand.  😃  Who doesn't love a healthy dinner option that uses up leftovers?  

Full Disclosure:  My better half doesn't particularly like fruit in his salads - or goat cheese - so I grilled a chicken breast to put on top of his salad of lettuce and nuts.  🤣  He thought that his salad was great and I thought my Superfood Salad was amazing.  #everyonewins

Superfood Salad
3 cups salad greens
1 cup strawberries, diced
1 cup blackberries
1 cup blueberries
¼ cup shelled pistachios, roughly chopped
2 tablespoons pepitas
blueberry goat cheese, crumbled 

Dressing
¼ cup plain greek yogurt 
2 Tablespoons freshly squeezed lemon juice
1 teaspoon mustard
1 Tablespoon extra virgin olive oil
¼ cup fresh mint leaves, packed
¼ cup fresh parsley leaves
2 Tablespoons fresh oregano leaves, packed

Process dressing ingredients in the blender. 

Arrange greens and salad ingredients in a bowl.

Serve dressing with salad. 

The fresh mint, parsley and oregano for this herby dressing all came from my garden.  I'm normally a vinaigrette kind of person - a balsamic vinaigrette to be exact - so this green goddess type dressing was a real change.  It was DELICIOUS!  Even if you don't like fruit in your salad, like my better half, you owe it to yourself to try this salad dressing.  It's ridiculously good.

​Ciao!

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