I had the most wonderful five days away, celebrating a wedding, visiting with family, and, of course, eating and drinking more than the usual. Here is the best way I know to recover from a few days of overindulgence: salad. Super greens, bright anti-oxidant rich vegetables and fruit, and sweet- salty dressing make for a delicious dish.
Choose an assortment of assertive greens; I use a blend of mini-leaves that include red and green swiss chard, tat soi, arugula, and spinach. You want a variety of flavors and textures. Add some grated carrot, and sprinkle in a handful or two of fresh blueberries. I added chives for a mild savory accent.
The dressing is a classic vinaigrette, flavored with maple syrup, and seasoned with soy sauce and sesame oil. It has just the right balance of salty and sweet to compliment the vegetables and fruit.
Toss it all together and savor the fresh flavors. Salad for lunch will get you right back to feeling healthy and energetic. And you can save some calories for the next special occasion. Enjoy!
Mixed Greens with Carrots, Blueberries, and Maple Vinaigrette
A healthy and delicious salad of super greens, bright carrots, and anti-oxidant-rich blueberries, dressed with a salty-sweet vinaigrette.
- 2 tablespoons vegetable oil (I use Canola)
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon sesame oil
- 8 cups mixed baby salad greens (I use Organic Girl Super Greens)
- 1 large carrot, peeled and coarsely grated
- 1 cup fresh blueberries, rinsed, any soft berries discarded
- 2 tablespoons finely sliced chives
- Kosher salt, to taste
In a small bowl, whisk the first 5 ingredients together until blended. In a large salad or serving bowl, lightly toss the greens, carrot, blueberries, and chives. Add the dressing and toss again to coat all the salad ingredients. Taste, and season with a pinch of salt if necessary. Serve on chilled salad plates.