Spring Greens & Strawberry Salad + Maple Vinaigrette
Last week I sat down and planned out my life for the next 6-8 weeks. I wrote down all of the things I wanted to get done (both online and offline) before the baby gets here and thoughtfully assigned each week its tasks.
Over an hour later I looked at my schedule which contains, among other things, the rest of the Staying Whole Series, six “maternity leave” blog posts, 10 days worth of frozen dinners, a painted bedroom, several book reviews, my 4-year-old’s birthday, and I suddenly got very overwhelmed.
And lazy. So I plopped myself on the couch, finished off a container of Nutella (with a spoon) and watched a couple episodes of Chopped.
Along with being apathetic and lazy, did I mention my sweet tooth is out of control this time around? Maybe that’s why I love this vinaigrette so much. In my defense, I did cut the amount of maple syrup in half. (The original amount was double what it is in the recipe below — good grief!) It’s become one of my favorite salad dressings and is fantastic with a simple green salad with strawberries.