There are a few places that will always remain my favorite places on Earth. Places that I could visit again and again, and each time, feel like I'm home. One is back home in Santa Barbara- Alice Keck Park. The second in Paris- Place de Vosges. And another, here in Raleigh. The Raleigh Rose Garden.
Taken last Fall
The Raleigh Rose Garden is somewhat of a hidden garden, tucked away in a neighborhood, and behind a theater. And I'm not sure what it is about this magical place, but I visit it as often as I can, in season, and out. It's got benches to sit on and catch up with friends. A grassy area perfect for picnicking (or exercising). And a small fountain.
3 years ago at this time of year. This was right after we picked Ocean up, and of course...
he fell in the fountain.
Ocean (now 3 yrs. old) enjoying a picnic with us, back in the Fall.
But my favorite part is the stone trellis towards the back that offers a shaded walk around the perimeter of what I've found to be the closest thing to a real Secret Garden. And each year, I patiently wait until Spring. Knowing it won't be much longer until May comes, the heart of Spring. And with it, the new blooms that bring thousands to admire and take the time to slow down and literally smell the roses.
So this week's Sunday Supper, hosted by DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry, is all about Spring. And the first thing that came to mind was how much I'm longing to see the new blooms at the Rose Garden. I decided to create a salad that offers many of the flavors and colors of Spring. Plus a dressing that compliments it all with its sweet and textured flavor, using maple syrup and both sesame and poppy seeds.
And don't feel like you have to use fresh salmon. I used to be afraid of the canned stuff, but these days you can find wild-caught, top quality salmon at health food stores and even your local grocer. This makes for a quick meal, since it's easy to always keep on hand.
Perfect for a delicious yet frugal lunch or dinner. Or made up in a jar to take on your next Spring adventure.
Salmon and Strawberry Spinach Salad with Kentucky Maple Vinaigrette
3 cups baby spinach
6 oz. salmon (canned or fresh, cooked)
8 strawberries, sliced
Thin slices of red onion, to taste
1/4 c. olive oil
1/4 c. apple cider vinegar
1/4 c. maple syrup
1 Tblsp. red onion, chopped
2 tsp. sesame seeds
1 tsp. poppy seeds
Dash salt and pepper
For the dressing, mix olive oil, vinegar, maple syrup, red onion, sesame seeds, poppy seeds, salt and pepper in a mason jar and shake to combine. Top on a salad made of spinach, salmon and sliced strawberries.
To make the salad in mason jars, add dressing to the bottom, then spinach, red onion, salmon, strawberries and more spinach. Shake before serving to mix.
Serves 2 (the dressing serves 4-6)
Want more recipes to help bring in Spring?
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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