Seems like a berry good week so far! My husband, Mr. Balancing Act, discovered some very delicious raspberries at Costco and popped them into our cart before I could examine the price. I have a feeling they were not cheap, as raspberries never are, and because they do not last long in the fridge, I decided to use them in a dinner salad, as well as for breakfast. The portions I will mention below are for one single person. You can easily double or quadruple or do other types of mathematical gymnastics if you are so inclined.
Start with the dressing. I like to make mine from scratch, right in the bottom of my salad bowl. I never measure these ingredients, so you can also just eyeball it. Pop in about a teaspoon of stoneground mustard, a teaspoon of extra virgin olive oil (first pressing is best for salad dressings), a drop of honey, a tiny dribble of balsamic vinegar, and a grinding of fresh black pepper. Taste and add a bit of sea salt if you must.
Then chop up your chunky veggies: A small handful of baby carrots and a Persian cucumber. Toss those in your dressing. Add some chopped fresh Italian parsley and about 3 ounces of roasted chicken breast. You could substitute another protein of your choice if you wish. Toss some more. Add one small head of romaine lettuce, torn into bite-sized pieces. Yes, go ahead and toss again. Top your salad with about one ounce of crumbled goat cheese, 10 raspberries, and 10 pistachios. Then enjoy the fruits of your labor!
Have a happy Independence Day! (Sorry the salad is not red, white, and blue-- there were no blueberries to be found!)
Start with the dressing. I like to make mine from scratch, right in the bottom of my salad bowl. I never measure these ingredients, so you can also just eyeball it. Pop in about a teaspoon of stoneground mustard, a teaspoon of extra virgin olive oil (first pressing is best for salad dressings), a drop of honey, a tiny dribble of balsamic vinegar, and a grinding of fresh black pepper. Taste and add a bit of sea salt if you must.
Then chop up your chunky veggies: A small handful of baby carrots and a Persian cucumber. Toss those in your dressing. Add some chopped fresh Italian parsley and about 3 ounces of roasted chicken breast. You could substitute another protein of your choice if you wish. Toss some more. Add one small head of romaine lettuce, torn into bite-sized pieces. Yes, go ahead and toss again. Top your salad with about one ounce of crumbled goat cheese, 10 raspberries, and 10 pistachios. Then enjoy the fruits of your labor!
Have a happy Independence Day! (Sorry the salad is not red, white, and blue-- there were no blueberries to be found!)
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