Hoping for Spring with a Cucumber Salad

31 Jan

If you’re like me, winter is really beginning to wear thin. Sure, as I look out the window the fresh snow imparts a lovely, pillowy appearance to the world outside, hushing everything into a sweet, winter slumber. But then I open the door and attempt to go outside. The slush, the ice, the bitter, biting temperature . . . right about now I wish that humans hibernated. Every morning I dream that I’ll open my eyes to spring. I long for cool mornings and warm afternoons. I miss waking up to sunlight. I yearn to slap on my Garmin and go for a long run. Until then, I’ll have to remember the crisp, fresh feeling of spring with a healthy salad.

imageCucumber and Cannellini Salad

  • 1 can Cannellini beans (white kidney beans) rinsed and drained
  • 1 cucumber, cubed
  • 1/4 cup Italian parsley, diced
  • 3 green onions, diced
  • 1 tbsp crumbled Feta cheese
  • the juice of 1 lemon
  • 1 tbsp olive oil
  • salt and pepper to taste

In a bowl or shaker combine oil, lemon juice and salt and pepper and mix or shake until well combined. In a large bowl combine beans, cucumber, parsley, onions, and Feta cheese. Toss to marry the ingredients together. Drizzle with lemon juice dressing and toss to lightly coat every bite of the yummy salad.

I could eat this entire bowl of salad by myself . . . but I won’t. I guess I’ll save some of this crisp, light salad for the rest of my family.

Enjoy a little taste of spring!


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