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)
Source: dianadarling.net (defunct blog)
