WELLNESS: Let The Greens Begin

Let’s focus our attention on something that brings freshness and health benefits to every meal and can even be a meal itself. A well-made salad adds vitamins, minerals, and fiber to your diet with very low caloric intake. What you add to a base salad is what will keep you coming back for more and what gives your body what it craves.

This green mixture started with a bag of Spring Mix from the grocery, but we added fresh herbs, basil, spearmint, curly parsley, and cilantro. If you look closely you will also find cucumbers, green Sicilian olives, peas, green onion, and avocado to expand the green base.

Experiment with adding some crunch. We tried pumpkin seeds, roasted sunflower seeds, hemp hearts (which are protein packed with 3 tbsps = 10 grams of protein!), and dried chickpea snacks (we used Biena ranch flavored).

Mix in some sweets. Anything goes! Blueberries, strawberries, citrus, dried cranberries, or anything you like will make a salad that much better.

VERY SIMPLE DRESSING

• 1 cup extra virgin olive oil (cold extracted)

Place both ingredients in a jar with a tight lid and shake well until the oil and vinegar have blended. Store in a cool dark place like a cupboard or pantry. This dressing does NOT need to be refrigerated.

Looking for a dressing with more flavor? Try this.

BALSAMIC BASIL GARLIC DRESSING

• ½ cup extra virgin olive oil (cold extracted)

• ¼ cup balsamic vinegar

• 1 tsp apple cider vinegar

• 1 tsp real maple syrup

• ¼ tsp minced garlic

• ¼ tsp ginger powder

• ¾ tsp dried basil

• Juice from one small lime

• Salt and pepper to taste

Place all ingredients in a jar with a tight lid and shake until all the ingredients have blended together. If lightly coating the entire salad, shake and then pour the desired amount on the salad and toss together.

Store dressing in the refrigerator. When ready to use, remove from the refrigerator approximately 10 minutes before using to allow for the oil to soften. Dressing will keep for two weeks...if it lasts that long.

By Anita Oldham | Photos by Melissa Donald

Today's Transitions | Spring 2023