WS# 3: Salad Delight


Credits:  Katie Pertiet -Delight underlay

After all the devouring done over what was the holidays, I’ve resolved to go healthy this month (stretching perhaps to the whole year?) with more salads, less meats, more exercise, less time in the computer.  Just sharing my first delightfully refreshing salad concoction for the year.

Mixed together salad greens (spinach, tatsoi, arugula) with grapes, pomegranate, mushrooms and blue cheese crumbles.  For the salad dressing, I mixed together Apple Cider Vinegar, olive oil and some pomegranate juice from the fruit.  Salt and pepper to taste.  Loved the combination of salty (from the blue cheese),sweet (from the grapes), sour (from the vinegar) and tart (from the pomegranate).


Spinach & Arugula Salad w/ Fig Balsamic Vinaigrette

Got myself a new toy for Christmas!  Yipee!  And so I played around with it some and here’s a shot of the salad I made from whatever I found in my ref and pantry.  I’m a salad kinda girl so consider this a warning, you’ll see a lot of salad experiments around here.   😉

Spinach & Arugula Salad w/ Fig Vinaigrette

Mixed together spinach, arugula and a nut blend snack I found in Healthy Options called Sahale Snacks.  The variant I chose is called Soccorro Macadamia Nut w/ Hazelnuts, Mango, Papaya and Southwestern Chipotle… yum!


For the Fig Balsamic Vinaigrette:  I mixed together olive oil, balsamic vinegar and a teaspoon of Fig Conserve I got as a gift from Australia (but any preserve of your liking will do, I’m sure).  Then topped it with shaved Parmesan.

Hey, the salad and the pic… turned out well!  Who would have thunk?!   😉