It’s 11 p.m. on a balmy summer night, and even though I have to be up a 4:30 a.m. for surgery, I am surprisingly energetic and wanting salad I am not allowed to eat.
That whole “no eating 8 hours before surgery” thing has got to go. Okay, maybe not, but I’m just hungry and grumpy.
Like I said in my last post, I have been obsessed with salads lately and this one is no exception. It’s summery and delicious and inexpensive to make! I usually have all of these ingredients sitting around the house.
Except for pomegranate juice/vinegar. You may need to hit up your local grocery store for that one.
Ingredients for Salad:
1 c. spring mix
1 c. baby spinach
1/4 c. strawberries, sliced (about 3-4 large strawberries)
4 oz. chicken breast, cooked thoroughly
3 Tbs. slivered almonds, toasted
2 Tbs. blue cheese, crumbled
Ingredients for Pomegranate Vinaigrette:
3 Tbs. olive oil
2 Tbs. pomegranate vinegar
1-2 Tbs. pomegranate juice, to taste
2-3 Tbs. honey, to taste
1/2 Tbs. toasted sesame seeds
Salt and Pepper, to taste
To make dressing:
Whisk together olive oil, vinegar, juice, honey, salt, and pepper. Stir in sesame seeds.
To prepare salad:
Toss all ingredients together in a salad bowl. Drizzle with 2 Tbs. pomegranate dressing.
Vegetarian: Replace chicken with more veggies or fruits.
Vegan: Replace chicken with fruits or veggies. Replace cheese with vegan cheese or exclude.
Paleo: Replace cheese and nuts with extra fruits or veggies.
Gluten Free: This recipe is gluten free!