May 7 Salad

Chris and I enjoyed a sunny Saturday with some spring skiing at Squaw. I knew I’d be tired after a fun day in the slush, and we'd discussed taking our time getting home so we could enjoy some après-ski drinks and snacks, so I decided to eat salad for lunch because who knew if there’d be a need, or energy, to make a salad when we got home. My May 7 salad du jour came in the form of this pretty little ditty at the Poolside Café at High Camp — mixed greens with champagne vinaigrette served with citrus, goat cheese, carrots, sliced almonds and grilled chicken breast.