Spring time salad and crisps

The weather has finally started looking more like spring with all the snow melted.  This late winter was pretty crazy for Kansas, and we have all been itching for some nice weather to get outside and breathe some fresh air!

With Spring also brings the craving for more fruits and vegetables, so let's talk salad!  I used to buy lots of different salad dressings, until I was forced to make a salad dressing for one of our dinner club nights and realized how easy it was to make salad dressing...and you can make just enough for what you need.  No more rows of half used dressing bottles in my fridge!

Citrus vinaigrette's are so refreshing after a long cold winter, and my favorite is a orange vinaigrette that I'm sharing with you in this blog.  (I didn't get to take pictures while making the dressing...I mean I only have two hands, and my husband wasn't home to help me out).

I'm also including my recipe for making a crisp to go along with your salad that has less calories than croutons.  It's hard to call it a recipe because it's so easy to make.  You'll love them so much, you'll make them all the time because they are just that easy!

Salad dressing:

This dressing goes great with romaine lettuce, fresh spinach, grape tomatoes, shredded carrots, cranberries, candied pecans, and goat cheese.  I also add some grilled chicken to get a little more protein into the mix.

- fresh squeezed juice from an orange
- orange zest
- 2 TBL balsamic vinegar
- 1 TBL dijon mustard
- 2 tsp honey
salt and pepper to taste

Zest the orange and then squeeze juice into a small bowl, or use a two cup liquid measuring cup, and add the mustard.  Whisk in the vinegar and honey until the dressing is emulsified, or mixed well.  Add salt and pepper to taste.  Add to your veggies and toss to mix well and serve with a salad crisp.

Salad crisp:

10 inch low fat flour tortilla
2 TBL - grated Parmesan cheese
Vegetable oil spray (like Pam)
Fresh cracked pepper

Directions:
- Preheat oven to 375 degrees.  

- Cut the flour tortilla in half (with either scissors or pizza cutter)

- Spray both halves lightly with vegetable oil spray

- Spread Parmesan cheese on top of both halves and crack fresh black pepper over the tortilla

- Place on a baking sheet and put in oven for 7 - 9 mins, or until it is golden brown.  

Tip - if it turns out a little soggy, even though it is brown, use less vegetable oil spray the next time...too much will make it soggy.

Enjoy your Spring!
Dee