I can imagine that this week had been emotional for all of us. With the incident in Boston and other places involving makeshift bombs, I couldn’t help but appreciate every good things I took for granted in the past and just enjoy all the little things in life. This kind of incidents have put my problems into perspective – and right now I am all about positive thoughts. Sending my prayers to all those peole who were affected. May they find peace from all of these bad occurrences.
On a happy note, part of thinking positive thoughts is to feed your brain with positive food. If you read my previous post about walnut-crusted chicken, then you will know that I am a big fan of poultry dinners. I recently started telling myself that, even though I am not a big fan of having salad for dinner, I should eat healthier to take care of my mind and body. I have never been healthy even when I was young; I was an obese kid and other kids made fun of me because of that. An hour a day at the gym and making better choices helped me lose weight. Although I still have a long way to go to reach my ideal weight, I see that as an accomplishment and motivation whenever I feel like I have let myself down by not eating right.
Part of making better choices is to walk a mile to the grocery store and buy fruits and veggies. Along with mixed greens, I also bought three baskets of fresh strawberries since I was thinking of making strawberry jam. More about that in a few days Strawberries are so refreshing and I have never thought of adding strawberries on my salad before – and making a strawberry dressing to top it off. You would probably say that that is too much strawberries in one recipe – even my recipe title used the word strawberry twice – but in my opinion you can never have too much strawberries. If you made this strawberry dressing and still had a few berries left, consider making a strawberry-maple syrup for your homemade pancakes.
- 5 oz organic mixed greens
- 1/4 cup sliced almonds
- 2 cups sliced strawberries, hulled and halved
- 1/4 cup crumbled blue cheese or feta cheese
- about 3/4 cup strawberry dressing (recipe below)
- 1 cup fresh strawberries (about 6 large berries) washed, hulled and sliced
- 1 tbsp balsamic vinegar
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Combine all ingredients in a salad bowl and toss with balsamic vinaigrette or strawberry dressing.
- (yields about 3/4 cup)
- Place strawberries in a food processor or blender; process a few times.
- In a small bowl, combine balsamic vinegar, pepper, sugar and salt. Mix well and pour into the food processor with the strawberries. Process until pureed, stopping once or twice to scrape down the sides.
- Add oil and process until smooth.
- Serve with the salad.
- This dressing can be stored in the refrigerator for up to 2 days.
- Per tablespoon of dressing: 26 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 49 mg sodium; 20 mg potassium.