A Simple Spring Salad

We’re seasonal eaters in our house.  I know that I can buy just about anything semi-fresh from some country around the world, but I don’t want to eat fresh raspberries in January.  I also don’t want to eat acorn squash in July.  I like the flavors of the seasons…  And by the end of March I want big salads, again.

I know it’s pushing the envelope just a bit, but… that big plate of greens topped with whatever happens to be handy was calling my name last night.

I had some thin-sliced pork chops thawing, so I made a marinade of chipotle powder, a homemade raspberry sauce left over from Easter, and some olive oil and a bit of salt and pepper.

Onto the plates went my bed of greens, hard cooked eggs (also from Easter) some chow-chow, dried raspberries, and lots of tomatoes…  I also had some cheddar cheese curds that were perfect.

I grilled the pork chops and made a quick dressing of olive oil, apple cider vinegar, more raspberry sauce, a smidge of chipotle powder, and S&P.

Topped the salads with the pork, topped the pork with the dressing, and dinner was served.  I had a bit of the Easter bread left over and that went along with it.

Dinner took 15 minutes to get on the table.

I can’t wait to be doing this every night – with fresh berries!