And yes, I make her wear those wings at all times! Joking. Meet Babydoll. She's a dainty thing- only 10 inches tall, but she can run 3 miles no problem- with me huffing and puffing behind her. Lately, though, we've had a little dent put in our routine.
Momma's a little out of shape, so we had to take it easy today. At least that's what I keep telling myself.
It was a beautiful day outside, and the walk was followed by my favorite salad of all time. I've been working on this dressing for years, every since I had something similar at my cousins wedding. I've finally got it just right- it's tangy, nutty, sweet and garlicky. It's full of fiber, so it keeps you satiated, but still feels light and fresh.
This dressing is a serious multi-tasker. It's great on just about everything. My husband uses it as a marinade for steaks, and I put it on Roasted Brussels Sprouts, tofu, roasted tomatoes- you just can't go wrong with this.
Wishing you a gorgeous day!
Yield: One large salad
3/4 cup pecans
1/2 cup balsamic vinegar
1 cup olive oil
2-4 cloves garlic, minced
dash of sriracha (optional)
pinch of salt
pinch of pepper
3 cups lettuce (spring mix is best, but our store was out)
1 apple, chopped
1 cup grapes
1/2 cup onion, thinly sliced
Toast your pecans in a pan with no oil over medium heat until fragrant- 1-2 minutes. Set aside 1/4 cup to be added to salad later and add rest to blender, followed by dates, vinegar, oil, garlic, sriracha if using, salt, and pepper. Blend well. Mix rest of ingredients in a bowl, drizzle dressing over it, and serve.