Fruit Salad

Springtime always makes me yearn for the freshness of the garden. Baby spinach, fruit and their juices, combined with red wine vinegar, olive oil and a little dash of Kosher salt and freshly ground black pepper. Tossed for ten to fifteen seconds in order to gently coat the food and you are ready.

A lovely way to garnish this dish is to grate parmesan cheese on top and serve in abundance. This way the main meal can be smaller portions and finer cuts of protein. Just out of the oven baked bread with a jam can be all the dessert you need to round off your meal.

For those of you who like a glass of wine, fruit always lends itself as a complement and balance for blended enjoyment. May is a perfect month to get into the mode of preparing salads to satisfy one’s hunger and to eat less of the fattening portions we seem to pile on our plates during those dark winter months.

For many delicious dishes shared by bloggers, visit Half Hour Meals today.


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