“OMG I’m sooooo freakin fat today!!!” is what I was saying last week. Do you ever have days like that? When your clothes don’t look/fit right and all you wanna do is lay around and eat cake and cookies all day? Well that was me last week.
Meanwhile my hubby is sitting at the table looking fit and trim while munching on a green salad. He replied with “well, if you’d eat these salads I’ve been making, you would feel great like me.” Whatever! I so didn’t want to hear that, but it’s true.
He’s been hitting up this local salad bar for a few weeks now and bringing home all kinds of different custom made salads. He’s been bragging about how he makes the best salads and how he should open up a salad bar, have his own salad making youtube channel/blog and big daddy this and big daddy that!
Well I decided to taste his latest creation and was pleasantly surprised by this simple little salad! I posted on Facebook last week how good this salad was and asked you guys to come up with a name for it. Lavonda McGowen came up with the name “Spring Sweet Pea Salad” and we loved it. Spring is right around the corner and this salad is perfect for it and I used Spring salad mix!
Side note: Are you following me on Facebook yet? What are you waiting on, go on over there and chat with me!
Anywho, I just knew it would be boring from looking at it, I mean, where’s the frackin’ dressing???!!! I NEEEEED my ranch or caesar!
This salad ending up rocking my world honey and you all demanded that I post a video ASAP, regardless of how stinkin’ easy it is to make. Well your wish is my command. Hubby immediately went to the store to get the ingredients so I could make this video for you guys. He’s such a sweetie pie aint he? He doesn’t have a brother. Sorry.
I’m not really sure what makes this salad so good. It’s the slight sweetness of the sweet peas, the saltiness of the black olives, the nutty crunch of the sunflower seeds, juicy cucumbers and those diced hardboiled eggs! It’s a beautiful medley I tell ya! And let’s not forget about the simple olive oil dressing.
Yes that olive oil dressing and everything seasoned lightly with salt, pepper, garlic powder, onion powder and black pepper. It really lets all the flavors shine through, unlike when I drench my salad in ranch or casesar. I will def. stick to this salad dressing, which says A LOT because I am loyal to my ranch and caesar baby.
This is how a green salad should taste. Fresh, light and bursting with all kinds of flavors! Kudos to you honey bunch not only have you introduced me to my favorite chocolate chip cheesecake cookie bites but you’ve also created my new favorite green salad! You were clearly made for me!
Watch me make Hubby’s Spring Sweet Pea Salad from start to finish!
- 2 cups mixed salad greens ( I used Spring mix)
- 1 - 1½ tablespoons extra virgin olive oil (just enough to barely coat the leaves)
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼-1/2 cup cucumbers, chopped
- ½ cup frozen sweet peas, thawed
- 1 hard boiled egg, diced
- 1-2 tablespoon unsalted sunflower seeds
- ¼-1/2 cup black olives
- 1-2 tablespoons cheddar cheese, shredded
- Place lettuce on a serving plate
- Coat lettuce leaves lightly with olive oil.
- Combine spices and sprinkle generously over salad. (you won't need all of the spice mixture)
- Toss to distribute spices.
- Add toppings. Throw on as much as you like. I usually don't measure this out but included a rough estimate above.
You can also add the olive oil and spices last if you wanted everything to be coated.