I made this salad a few times this week, and it nearly made me forget that it was January. It’s tangy, crisp, savory, sweet, and satisfying. This isn’t a food blog with pictures, so you’ll need to imagine a colorful salad. The recipe is adaptable, so don’t overthink it. The apple was my favorite part.
Ingredients I had this week:
a handful of greens, such as spring mix with spinach
1/2 apple, diced
1 carrot, diced or shredded
A spoonful of beets, diced (I used picked beets)
A spoonful of chickpeas, rinsed and drained
feta cheese
Chicken leftovers, chopped
sunflower seeds
a little chopped fresh parsley
dressing: two parts olive oil mixed with one part balsamic vinegar*, a spoonful of dijon mustard, and a drizzle of honey
*I had lemon-infused olive oil and a fig balsamic vinegar on hand from a foodie friend, so I used these. Yum. Any vinaigrette will taste good, though.
This salad is a mood booster, for sure. 😄