Today is the Monday of all Mondays. The Monday after Spring break.
Not only did we all have to wake up early and get back into the school/work routines, my body is screaming for a detox after eating out at restaurants at every.single.meal for the past 5 days. Send help in the form of greens. 🙂
Yesterday the world kicked off SPRING, Tampa got a cold front to celebrate, the grocery stores are decorated with tulips and purple heather plants, and I will be sharing my favorite Spring salads this week!
I’m starting off by sharing the easiest of my favorite Spring salads.
I kind of have a thing for honey roasted pecans and this recipe makes a big batch of them. You can put some aside as a little snack or appetizer before serving the salad, or keep them for a sweet guilt-free night time snack!