Sometimes as we round the bright days of April, I realize that I need a change from the heavier winter days of stew and soup and the carb-rich meals that grace our winter table.

When I feel like that, I make my Springtime Confetti Salad. It’s super easy: grate carrots, red cabbage and raw beets. Add a big fistful of chopped up fresh parsley. Drizzle with olive oil, cider vinegar and fresh squeezed lemon juice, and throw in a generous handful of sliced almonds or if you want to splurge, pine nuts. I love how tart and alive this salad is. It’s refreshing and healthy and bright as spring!