RECIPE: healthy spring salad

One of my all-time favorite meals are salads. I think that I am blessed in a way that I actually prefer veggies over unhealthy things and even at a restaurant I usually find myself browsing the salads. Since I only work part-time at the office (the rest of the day is dedicated to the blog & The Daily Dose), I am usually home by myself for lunch – which I love! It is my quietest time of the day and I celebrate my little one-man-meals. My go-to lunch is a big salad, and currently I am loving baby spinach and arugula mixed with a bit of citrus, parmesan and whatever else I come across in the fridge.

What you’ll need:
– baby spinach and/or arugula
– 1 orange
– parmesan cheese
– green asparagus
– sun dried tomatos
– balsamic vinegar/ olive oil
– salt/ pepper
– honey
– mustard

Start by prepping the asparagus and cooking it in simmering water. In the meantime, mix the dressing by combining 1 tsp of honey and mustard each, adding olive oil/ balsamic vinegar and seasoning it with salt/ pepper. In a bowl, combine the baby spinach and arugula, toss in a few pieces of fresh orange, chopped sun dried tomato and top with parmesan shavings. Once the asparagus is semi-cooked (still crisp), drain it and cool in cold water. Add to your salad and enjoy!