Bunch of asparagus, sliced
2 cups spinach leaves
1 head of broccoli, florets
1⁄2 cup strawberries, quartered Ricotta Cheese
Water for steamer
2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
Steam asparagus and broccoli for 3 to 5 minutes or until tender. Set aside to cool.
In a separate bowl, combine the vinegar, mustard and lemon juice. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
In a separate large bowl, combine spinach, asparagus, broccoli and strawberries with 1 to 2 tablespoons of dressing. Mix to coat.
Serving suggestion: serve individually with ricotta cheese. You can use other vegetables to garnish such as tomatoes & peppers or add grains such as quinoa into the salad. Add mixed nuts & seeds to add crunchiness as well as proteins and good fats.
Storage: dressing will keep refrigerated for 2-3 days in an airtight container.