Much of yesterday was spent with an eye on the sky, and an ear tuned to weather forecasts.
Seems like we are doing a lot of that these days.
Finally, the sun began to peek through and the clouds cleared.
I quickly threw together a salad, and scurried off to enjoy a monthly gathering with friends.
I started with a package of spring mix salad greens, to which I added a package of baby spinach leaves. Tossed in a handful of dried cranberries, and a can of drained mandarin oranges.
Next, was some yummy crumbled feta cheese.
I was planning on toasting some pecans or almonds, for a little crunch. With time short, I was not sure the nuts would cool sufficiently before being added to the greens.
Instead, I happened to have a package of these.
A few sprinkled on top was perfect!
I made a salad dressing from this Junior League of Birmingham cookbook.
Guess it was a good thing to snap that photograph before serving.
I returned with an empty bowl!
Red Wine Vinaigrette
1/2 cup vegetable oil
1/2 cup sugar
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Combine ingredients in a jar with tight-fitting lid and shake to blend. Chill in freezer for 10 minutes or in the refrigerator for 30 minutes.
Add dressing to salad, mix well.
~Contributed by Lori Johnson Goodson~
This does make a sweet dressing, and I might reduce the amount of sugar next time -- or maybe not!
I just wish I had some of the salad for lunch today.
There could be more storms this afternoon, so guess I better go check that sky!
Hope everyone else is staying safe and dry.
It has been a rather wicked Spring thus far.