By technical definition, spring is almost here – just over a month away.

However, in this neck of the woods, we may experience the glorious blooms and sunshine of the forerunner season to summer one day, and a cold and blustery day reminding us of winter the next.
Weather in Colorado is all too unpredictable. I suppose that makes life exciting…but it also makes for a long and cold winter.

Despite the seasons, I’m craving salad. Summer salad. The fresh flavors of outdoor markets and more.

For now I’ll suffice with a winter salad of sorts.

Tart, tangy, refreshing, and oh, so satisfying.

Fennel Mint Salad with Grapefruit Vinaigrette
Serves 1

2 cups romaine hearts, chopped
2 Tbs. fresh mint leaves, roughly torn or chopped
1/2 medium cucumber, sliced
1 tsp. toasted fennel seeds
3 oz. baby shrimp, cooked (optional)

1 Tbs. extra virgin olive oil
2 tsp. fresh grapefruit juice
1 tsp. stoneground mustard
sea salt and pepper

Toss the romaine, mint, cucumber, toasted fennel and cooked shrimp together.
Combine the oil, juice, mustard, and salt and pepper in a jar with a tight fitting lid. Shake vigorously. 
Douse the tossed salad with the refreshing dressing and go to town.

Channel that warm spring sunshiney weather – if not for yourself – do it for me.

Bless you…

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