Would you believe me if I said I ate this salad for lunch? What about every day for a week? I probably wouldn’t believe me, either.
I like salads, but I can’t go as far as to say that I love them. I think that’s because I tire of salad dressings very quickly. Plus, salads generally lack luster and leave my taste buds, and stomach on the prowl.
Then came along this salad. I couldn’t resist the photos on Lauren’s blog. After glancing at the short ingredient list, full of in-season summer yield, I decided to give it a shot.
I rarely insist you try a recipe, but here it is…I insist you try this recipe! Quick, simple, and super duper healthy. And did I mention how colorful it is? Show-stopping, I’d say.
Red Berry Salad with Granola-Crusted Goat Cheese from Healthy Food for Living
2 oz soft goat cheese
1/4 cup granola (homemade or store-bought)
4 cups mixed salad greens
1/2 cup raspberries
4 medium strawberries, hulled and chopped
1/4 cup Red Berry Vinaigrette (recipe below)
Divide the goat cheese into small pieces and roll into balls using your palms.
Lay the granola out on a plate. Roll the goat cheese balls in the granola, pressing so that the granola stick and creates a crust. Set aside.
Place the greens on a plate. Top with granola-crusted goat cheese balls, raspberries, and strawberries.
Drizzle the vinaigrette over the top and serve. Yield: 2 servings.
Nutrition Information (per serving): 156 calories; 32 mg. cholesterol; 242 mg. sodium; 11.2 g. fat; 20.6 g. carbohydrate, 6.1 g. fiber; 8.3 g. protein
Result: Heavenly. If summer were to jump onto a plate, it would create this salad. I’m not sure what more to say other than perfect! To add some protein and fat, I also served this salad with a few pecans, which I highly recommend. Blueberries are a great addition, too! Enjoy!
Red Berry Vinaigrette from Healthy Food for Living
1 cup fresh raspberries
3 medium strawberries, hulled & quartered
1 Tbsp champagne vinegar or white balsamic vinegar
1 tsp coarse ground Dijon mustard
1 1/2 Tbsp pure maple syrup
2 Tbsp canola oil
Kosher salt, to taste
Place raspberries and strawberries in a mini food processor or blender and puree until smooth. Add in the vinegar, mustard, and maple syrup. Process until well combined.
With the motor still running, stream in the oil and blend until emulsified. Season to taste with salt. Store in an air-tight container in the refrigerator for up to 1 week. Yield: 8 servings (2 tablespoons each).
Nutritional Information (per serving): 51 calories; 3.6 g. fat; 0 mg. cholesterol; 25 mg. sodium; 4.8 g.carbohydrates; 1.1 g. fiber; 0.1 g. protein
Result: I’m gunna go as far as to say that if I were only to have one salad dressing for the rest of my life, this would be my choice. It’s so light and fresh…and so good you could drink it as is! I plan to have this on hand in the fridge at ALL times! Don’t delay too long in making this recipe. As Mr. Prevention and I like to say, raspberries are in season for about 4 1/2 days. I do, however, thing frozen berries would work just fine in the vinaigrette.
Now that my Orange-Glazed Blueberry Doughnuts and this salad are gone, I just don’t know what to do with myself. At least it’s (finally!) Friday and I can celebrate with a beer this evening 😉
I am off to the clinic for a bit and then meeting my business partner to meet with a physician and see our new office suite. Things are really starting to come together with the nutrition business…it’s really exciting!
Question: Are you a “salad lover”?