Three years ago we visited Whistler in the summer. Coming from the typical Texas heat, I could not get over the wonderful scenery and balmy weather. I thought it was one of the most beautiful places ever. One day for we stooped to eat lunch at a restaurant that had a terrace, I think it might have been the restaurant inside the Four Seasons. I had a salad that was a scrumptious combination of crab, lobster, avocado and grapefruit, with a light citrus vinaigrette that perfectly married all ingredients together. I vividly remembered how happy I was watching our boys play with each other, breathing that fresh mountain air and eating what I thought was magical food. I told my husband that I was counting my blessings and that I wish I could somehow preserve that moment forever. As soon as I got home I tried to replicate that salad recipe; while it does not have that much in common with the sophisticated creation I had in Whistler, I still reach for it when I want to spice out our day to day routine or when we need a special light dinner after a particularly busy day in the office.

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