I've mentioned in the past how my favorite salads are the "salad as a meal" type of salads. Sure, I like a little roughage to close out a satisfying meal, but salads can be so much more than that. And personally, if I'm choosing to eat a salad as my meal, I usually opt out of heavy dressings, and instead choose a simple oil and vinegar-based one instead.
So, you're probably tired of hearing about the long, grueling winter that we had this year. So am I. But, it bears mention since we are just now beginning to see some glorious green vegetables starting to grow here in my part of the country, and we're already into May. After month upon month of frozen ground and either preserved or trucked in produce, I can finally find asparagus, baby greens, and even tender herbs bursting from the earth in my own backyard (or lining the stalls of my farmers' market).
