I am beginning to regret ever uttering the phrase “I can’t wait for sweater weather”. Every winter I get to my breaking point with jackets, gloves, scarves, boots, and freezing to the bone! Since I can’t change the weather and, for some crazy reason, continue to live in Michigan…I must make the best of it. This means channeling my warm weather energy into my food. Instead of buckling and making soup after soup I will bring some fresh flavors into my cooking. (Yes I paid $4.49 for a 1/2 pint of organic raspberries to do so…can you put a price on mental happiness?)
This salad encompasses so many characteristics that I love about summer. Fruits and vegetables are at their peak; especially berries. And lets not forget the colors of summer produce are so deliciously vibrant! Since we are all trying to be a little more health-conscious during January (for those who make resolutions) I would like to point out this recipe fits into any healthy eating plan. I made this for lunch for my husband and I this morning, but often I use this as a dinner go-to in the summer to use up remaining fruit at the end of the week.
I LOVE the combination of fruit and salad greens mixed together. The salad greens act as the base and each bite contains a burst of the sweet fruit. For a nice bonus, berries contain antioxidants which are great for your health. I like to add almonds or walnuts on top of the salad for texture and extra crunch (plus some healthy fats). Making salads interesting, after all, is a delicious way to motivate yourself to keep eating them day after day! For added protein you can add sliced chicken, but this is really just a garnish since the salad is perfectly composed and beautifully inviting without it. If you are feeling the effects of all this gray, gloomy weather try this recipe and transport yourself to a warmer time (no sunglasses required).
Ingredients (per salad)
- 2 c. salad greens such as Spring Mix
- 1 c. berries; any combination (I like sliced strawberries, raspberries, and blueberries)
- 1/4 c. sliced toasted almonds
- Approximately 2 oz. grilled chicken (optional)
- 2 TBSP fat-free Balsamic dressing
Disclaimer: I am not a great photographer at 6:30 in the morning!
Place salad greens into a take out container (or place onto a dinner plate). Top with berries and almonds. Slice chicken into bite size pieces and place on top, if using. Drizzle with Balsamic dressing and serve. Enjoy!