Almost Spring Salad

In honor of the fact that it is almost spring I made a yummy entree salad for our dinner party last Saturday (forgot to take photos). I ate the leftover bits for lunch yesterday, and they were great.

The entree salad included the following: roasted asparagus (in season somewhere b/c it was $1.49 a pound at the grocery), pickled beets (home-canned last summer!), crumbled goat cheese, sliced raw red pepper, sliced raw carrot, grilled sirloin (1.75 pounds distributed between 6 adult servings), atop a bed of greens. The dressing was an adaptation of my favorite Macedonian Salad Dressing (it is in Moosewood or referenced elsewhere on this blog): 2 cloves garlic, juice of a lemon, red wine vinegar, a bit of salt, pinch or two of dry thyme, and then olive oil in an approximately 3:1 ratio with the acid ingredients.

My lunch leftovers were the rest of the asparagus, pickled beets, and some goat cheese with the remaining dressing.

We don't tend to use a lot of salt in my house, but during this pregnancy I have really been craving it and adding salt to my plate a lot of the time. Tip for house with toddlers who want their meal just like mommy's - add the salt to your plate in the kitchen rather than at the table where the 2 and 3/4 year old can see you do it. She will want to do it herself and is probably not that adept yet at sprinkling...