A Hearty Spring Salad

After a full morning of work and teaching I look forward to having a satisfying lunch. Most days it’s a big bowl filled with quality fruits and vegetables and tossed with my favorite dressing, which can vary with the seasons. As I am loving what raw Apple Cider Vinegar is doing for my body then naturally I use it in the dressing.

As for the salad, I’m not shy about the ingredients. The base can change from baby spinach one day to mesclun the next, a hearty romaine if that’s what the garden is growing, spicy arugula (store bought baby arugula is so totally lame), and for now wild dandelion greens found all over the yard and even pushing up between the patio bricks. Some ingredients are regulars and others show up with availability such as fresh watercress (great for cleansing the kidneys). Naturally all are organically grown. The salad recipe I have featured has some of my favorites, but I am sure you have your own as well. For a long time I wouldn’t eat fruit in a salad and then my friend Lily turned me on to chopped apples with salad greens and now it is a daily staple. After all the old adage tells us, “An apple a day, keeps the doctor away.”

A Hearty Spring Salad
Yields: 1 large or 2 medium servings

5 leaves of romaine, washed and chopped
1/2 cup watercress
1/2 ripe apple, chopped
1/2 large avocado, cubed
1/2 cup chickpeas, cooked
1/2 cup chopped celery
1/4 cup raisins or currents, washed
1/3 cup walnuts
1/2 cup raw sauerkraut

Assemble salad ingredients in a large bowl. Spoon over the dressing and toss. Serve with some relaxing classical music and make sure to chew well.

DRESSING
1/3 cup Extra Virgin Olive Oil (EVO)
1/4 cup Braggs Apple Cider Vinegar
1 tablespoon Ume Plum Vinegar or salt to taste
1/8 teaspoon stevia powder or to taste

In a small jar combine dressing ingredients, cover tightly and shake well.

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