Laura’s Salad & Resolutions
You may have noticed by my previous blog entries that I don’t do the whole New Year’s healthy eating resolution deal. Personally, I think that eating healthy food, regular exercise, a good nights sleep, and plenty of stress relieving activities are all things that we should be doing all the time. It isn’t just a random decision that we make on Jan 1st and then start groaning inwardly with guilt about before Valentine’s Day. I don’t recall ever making a real New Year’s resolution. Perhaps because I knew that if I didn’t stick to it, it didn’t really matter to anyone but me. No one noticed and no one cared. So why do it? Yup, I have a bit of an attitude.
That said, I think that anything that gets a person to eat better, exercise, stop smoking, budget better, etc. is fantastic and a great thing. So whatever day is on the calendar and you decide to make changes in your life for the better, I wish you good luck and support. Just remember that every day is a new day. There are no mistakes in tomorrow.
So on that note, I am posting one of my favorite, uber healthy recipes. Is that how you spell uber?
This salad recipe is from my dear friend Laura, and although she is probably unaware, I have been making it repeatedly ever since she gave me the recipe. Like, a lot. It is one of my family’s favorites and it is perfect for the middle of January for several reasons. All of the ingredients are readily available year round, there is virtually no prep, and it is satisfying enough for dinner but easy on your hips. This recipe got me eating nuts in my salads again, something we all should be doing. Good, heart healthy walnuts. If, like my siblings, you are allergic to walnuts and they make your tongue itch (weird, but true) feel free to add almonds instead. But I cannot stress enough that the beauty of this combo is when you have all the elements. Its creamy, crunchy, sweet, salty, tangy, and yes, very good for you. Put it at the top of your list for this winter and feel fantastic about it!
Note: There are no poppy seeds in my dressing for a very good reason. I didn’t have any. Just so you know…
Leftover dressing lasts for weeks in the fridge. Its is also good brushed over chicken.
1 T Dijon mustard
1/4 c sugar
2 tsp finely minced onion
1/3 c canned, jellied cranberry sauce
1/4 c white wine vinegar
1/2 c oil (I use 1/4 canola and 1/4 extra virgin olive oil)
1 T poppy seeds, optional
In a small bowl or jar, blend the sugar, cranberry sauce and the vinegar. If you do this first, the sugar dissolves easier. Add the rest of the ingredients and shake or whisk until well blended.
dark greens, such as spinach, spring mix, or both
grilled chicken, diced
Build your salad and enjoy!