This week is
really acting as nothing but a countdown until Thanksgiving. I am ready for
a day dedicated to eating and spending time with family, two of my favorite things! Since I have been in
such a Thanksgiving mood however I wanted to make something seasonal this
weekend but I wasn't ready to jam stuffing in my face just yet (I was tempted).
This is also a very easy dish to make if your trying to save all your cooking
energy for Thursday.
This salad has
great fall seasonal flavors with the apples, cranberries & apple vinegar
dressing, plus the walnuts & cheese help to make it a satisfying lunch or
side salad. I combined arugula and spinach, two all star greens to pack it full of healthy nutrients. This salad
alone contains over half the recommended allowance of Vitamin K, essential for
building strong bones . Add in the spinach, which has even more Vitamin K, and you've easily hit your daily allowance. More on spinach in upcoming posts J. I
always try to sneak spinach into my diet. It will do nothing but good!
Fall Harvest
Salad
Makes 1 entrée
size salad
1 ½ cups of baby
arugula
1 ½ cups of baby
spinach
½ granny smith
apple, sliced
¼ cup of toasted
walnuts (To toast walnuts, throw in a small pan, no oil, for about 4 minutes,
tossing frequently)
2 tablespoons of dried
cranberries
2 tablespoons of
blue cheese crumbles
2 tablespoons of
apple vinegar dressing (see below)
Combine all
ingredients and enjoy!
Apple Vinegar
Dressing
1 tablespoon apple
vinegar
1 tablespoon extra
virgin olive oil
1 teaspoon of
orange zest
1 teaspoon of
fresh squeezed orange juice
1 ½ teaspoons of
honey
Salt & pepper
to taste
Whisk all
ingredients together. Add to salad.
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