Salad days

Tonight the women’s running clinic did its monthly Miracle Mile. Most Tuesdays and Thursdays we’re in a scenic neighborhood (or cemetery), and on Saturdays we run at the BHS  track. Once a month, though, we run or walk a timed mile at the Southside High School track.

A month ago, I ran my mile in 11:47. Tonight I shaved 41 seconds off my time – I ran it in 11:06!

Sometimes it’s hard to know whether you’re making progress, but the timed mile puts it in perspective. Bottom line: I am getting better (more fit).

When I got home tonight, I was so hungry and really wanted to go to Sonic for a grilled chicken wrap and a Route 44 iced tea, but Bruce had taken the car to church, so I had to make do with what was in the fridge.

I had just enough spring mix left to make one more salad, so I just dumped everything into the container it came in. I had almost all the ingredients I usually put into my all-time-favorite big salad. Here’s what I use (no amounts listed – I just keep adding until the bowl is loaded with veggies):

Suzy’s Spring Mix Salad

  • Baby spring mix (spinach, arugula, radicchio, romaine lettuce – some mixes include herbs, such as my favorite: cilantro!)
  • Onion, chopped (my favorite is red, but I also like green)
  • Radishes, thinly sliced
  • Tomatoes (chop a big one or use cherry or grape)
  • Celery, chopped
  • Turkey lunch meat (all natural, no preservatives)
  • Slivered almonds (you can substitute chopped walnuts, which are also really good for you)
  • Dried cranberries (I use Ocean Spray Craisins) or dried cherries
  • Shredded cheese (Parmesan is my favorite, and I love to grate it fresh)
  • Low-fat or fat-free balsamic vinaigrette (my fave) or ginger-lime vinaigrette

Tonight I added a boiled egg, but I don’t often have those already prepared, so it was a bonus.

I usually put everything but the cheese and the dressing into the bowl, then chop everything again with my hand-held chopper. (It’s not as messy to eat when the greens are in tiny pieces, and the flavors just seem to blend better.) Then sprinkle on some cheese and drizzle on the dressing.

Delicious! My friend Betsy makes a similar salad, and maybe she’ll share her recipe with us.

This salad is fairly low in fat (depending on how much cheese, turkey and dressing you use) and has a good amount of protein, not to mention all the vitamins and other goodies in the veggies.

I hope you enjoy it as much as I do.

Please post a comment sharing your favorite salad or fresh-veggie dish.

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2 thoughts on “Salad days

  • Wednesday, April 13, 2011 at 7:04 am
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    Congratulations on your mile! A yummy salad is the way to go, u r doing great!

  • Wednesday, April 13, 2011 at 3:48 pm
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    I hadn’t thought about chopping everything in my salads that finely, but you’re right – the flavors would blend better. Hmm…might try that. Congrats on improving your time!

    (I do it mainly because it’s easier and faster to use the chopper on the greens instead of cutting or tearing them upfront, and it’s messier to eat when the bites are too big. Also, I have been known to skip the dressing when everything is chopped small; there’s sometimes enough juice from the vegetables to make it enjoyable without the added fat. In that case I just add some salt for flavor. – Suzy)

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