Get Well Salad

I don’t know about you, but I don’t get sick. Never, not ever. So we’re gonna call whatever I’m experiencing this weekend simply me “feeling under the weather”. That works for me. I will admit to sickness when I’m throwing up, hacking up a lung, or delirious with fever. I’m not any of those things today. Still, it’s really no fun feeling under the weather. I slept ’til 10, woke up, made breakfast, and went back to bed ’til 2. Probably sounds like the average weekend for high school students, but I’m generally up and at ’em at 8 on Sunday morning. Also, my nose is raw and red from wiping all the stuff that won’t stop pouring out of it. TMI maybe, but that’s what’s happening around here. And did I mention my head feels like it’s going to explode at any moment? Yuck.

For dinner, I decided the smartest thing would be to throw all of the healthiest, vitamin-rich, healing foods in my kitchen in a bowl. I have a sneaking suspicion that I’ll feel like superwoman in the morning!

Get Well Salad
Serves 1 under-the-weather person

Ingredients:
2 cups chopped kale
1/2 cup purple cabbage, chopped thin
1/3 cup shredded carrot
1 small granny smith apple, cored and sliced thin
1/4 cup slivered almonds

Dressing:
2 tsp extra-virgin olive oil
2 tsp apple cider vinegar
1 very small clove garlic, crushed
1 tsp minced ginger
1.5 tsp raw local honey
1.5 T freshly squeezed orange juice

Make the dressing first by combining all ingredients. Let it sit for about 10 minutes and strain, discarding the ginger and garlic pulp. Combine all salad ingredients and toss with dressing. Serve immediately.


~ Becky, a skinnyfat girl

Jicama Pear Salad with Orange Vinaigrette

Step aside, boring sandwich and Diet Coke, because lunch at the office just got a whole lot more interesting.

No, you’re not in a pricey restaurant, you’re in the break room. This salad may sound fancy, but it’s really quite simple to put together, chock full of nutrients, and, best of all, entirely scrumptious!

I know what you’re thinking: those are some GIANT raspberries. Yup. Gigantic, delicious raspberries that were on sale, 4 cartons for 5 bucks! Definitely the best $10 investment I’ve made in a while. I didn’t initially plan to put them in my salad, but it turns out they add a necessary tartness.

I don’t know about you, but I’ve had enough of this heat and am really quite ecstatic about not having to put my head in the freezer anymore! And I’m sure my sad lawn will be grateful for a break from the unrelenting sun after being scorched for three months straight.

We have a tiny, random green spot in the yard. We call him "Patchy". We haven't had to mow since the first week of June because SUMMER IS A MURDERER.

This will be the last hoorah for summer recipes of the year, though I can’t promise that I’ll stop drinking strawberry coconut smoothies anytime soon. This salad is light and fresh – a great way to celebrate the last week of summer.

Jicama Pear Salad with Orange Vinaigrette
Serves 4 (or, ya know, just me)

Ingredients:
1 medium pear, sliced
1/3 cup jicama, peeled and chopped
1/3 cup toasted pecans (I only had raw almonds, but they tasted great, too)
1/4 cup raspberries, chopped
3 cups chopped Romaine lettuce
3 cups chopped dark, leafy greens (kale, chard, spinach; I used collard greens)
Optional: If you eat dairy products, goat cheese would be a wonderful addition!

For the dressing, combine the following ingredients and mix well:
1/4 cup freshly squeezed orange juice
1.5 T white vinegar
1 T agave (optional)
1 T olive oil (optional, I omitted)


Chop all of your ingredients. For collard greens, kale, and swiss chard, it’s preferable to remove the bitter spines from the leaves.

Toss the greens with the vinaigrette. Because it’s strong, you may not need to use all of the dressing, so add half, taste, and go from there. Divide onto four salad plates and garnish with all additional ingredients. Serve immediately.

What’s special about this salad is that it has so many different things going on at once. The citrusy vinaigrette brightens up the strong, dark flavor of the greens, jicama adds an earthy, root flavor, raspberries provides tartness, the pear is sweet and fruity, and pecans finish it off with a nutty crunch. I imagine goat cheese would add a lovely creaminess.

Of course, I have to mention that the fact that fresh, raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes, and a wide range of vitamins and minerals. They’re an easily accessible superfood that should be eaten daily. Berries are among the fruits highest in antioxidant content and are excellent sources of several phytochemicals that seem to help block cancer development. Additionally, nuts, pears, oranges, and jicama offer other health benefits. Your body will LOVE this super salad!

Powerful and tasty all at once? That’s why I eat four servings.

~Becky, a salad freak skinnyfat girl

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