After finally experiencing a blessed taste of spring, God has decided to keep us ever on our toes and swamp us with snow in the next 24 hours. Honestly, I am so freaking tired of taking out and putting away my winter clothes. NO MORE MITTENS AND GLOVES! Part of me wants to rebel and refuse to wear my winter coat tomorrow, but then I have to ask myself…who am I sticking it to, and will I be laughing when I get stuck in the snow on the highway without anything warm. But seriously, it’s not like I’m asking to rock tank tops and shorts or go swimming in a lake. But come on! A reliable transition to a light spring trench coat would be nice, wouldn’t it? Hopefully most of you are experiencing better weather, the idea of snow on the ground on Easter makes me so, so disheartened. Please, let there be hope for warm weather!
In keeping with the clean eating theme, here is a fabulous salad I whipped together the other week. I promise you I’ll be bringing a recipe that actually requires a measuring cup or an oven soon! With OB coming to an end, I’ll actually have time to cook – something I honestly haven’t had time for in the last month! This salad is a fun twist on a salad I used to get at Cheeseburger in Paradise. It was super delicious – with asparagus, tomato, cucumber, and tortilla strips. I swapped tortilla strips for cashews to keep the crunch while adding a healthy dose of fat.
When I first whipped up this salad, Andrew had already made something for himself and took a good look and asked for a salad of his own the next time I made them. He’s asked for it twice now, so I would say it’s a success! He had is sans dressing. I like to eat it with hummus. It would also be incredible with an Asian style vinaigrette. Hope you love it!
Thanks so much for stopping by!
XOXO – Emmy Lou Lou
• 1 Roma tomato, chopped
• 3 Cups romaine lettuce, chopped
• ½ Cup asparagus, chopped
• ¼ Cup cashews
• 3 Ounces turkey (can also substitute roasted chicken), sliced
• Just toss ingredients together and enjoy!