CANNED - Spring Salad

Beets and Garbanzo Beans Mingled

The sky was bright blue outside my window this morning. The birds were chirping (and I don't just mean those pigeons getting it on outside my bathroom window). The daffodils were standing tall, freed from their coat of snow. The air felt, if not warmer, at least less frigid. Could Spring finally be here?

Having the uncanny ability to jinx any wishful thinking into oblivion just by entertaining it for a second, I willed myself to stop thinking about the weather forecast and my Spring jackets. Instead I made a salad, but nonetheless one to celebrate the warmer days fast approaching. It sautéed tender asparagus to top of a bed of greens, garbanzo beans and beets. As for the dressing, I used a clever trick from my roommate: mixing even less than a tablespoon of hummus with some lemon juice lends a rich, flavorful dressing that couldn't be quicker to prepare and pairs fantastically with a big mixed salad. Looks like I'll be coming up with fresher canned ideas in the next few weeks... But not too many... I can't jinx it!