All good vacations must come to an end, I’m afraid. But we had such a wonderful time, are well rested and very well fed and hydrated, and now are well prepared to re-face the daily grind again.
NOT! Why is it so hard to re-adjust after vacation? It’s nearly impossible to jump back in to your daily motions again, try that I may. But jump back in I must, or how else will I pay for this vacation? And the next one?
This recipe, from a friend of mine, was a real soother. In fact, while eating, it actually transported me to a higher plane of awareness of all things tasty and yummy! We had this a couple of days ago – the temperature was in the 90s, and this salad fills the bill on warm days. You can have a lot of jiggle room with the ingredients – choose the berries of your choice (mine were raspberries and blackberries, but strawberries and/or blueberries would also work just fine). The original recipe called for blood oranges, but I couldn’t find any in the market, so navels did just fine. I added avocado, but not a necessity, unless you love them and must have them. My friend crumbles cheese on top, but I left that out, needless to say.
There are no set proportions or limits – only go where you imagination will take you. Enjoy!
1 bag of springy green leaved lettuce (or any kind you like)
handful of dried cranberries
handful of candied pecans
handful of grape tomatoes
1 avocado, diced
3 seedless oranges, peeled and sliced
On your salad plate or serving bowl, start with a bed of greens, continue assembling the ingredients on top in you own decorative way. Just before serving, add your favorite salad dressing, or this orange vinaigrette:
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 teaspoons honey
cracked black pepper