Award-winning, best selling author & Speaker
National Salad Month

National Salad Month

May is National Salad Month. I really like salads!  In fact, it’s a staple in my everyday life. Not only are salads a healthy food choice, but to me they represent changes in the seasons.  

Sometimes when people think about a salad they think “oh, salads are so boring! It’s just lettuce and a meat with ranch dressing!”, when in reality salads can be so much more. There are fall salads, winter salads, spring salads and summer salads!  You can change out the meats, veggies, and fruits to match the season you are in. You can also play around with different dressings to give the salads a different taste.

In my book, Arnold the Cute Little Pig with Personality, we had to teach Arnold to eat the right types of foods that would be good for him and not hurt him by making him grow and grow and make his heart weak. As humans, we have to do the same things except we are fortunate enough to have the option to “dress up” our healthy foods!  Take a look at a couple of my favorite salads below! Just the right touch to go along with reading Arnold, the Cute Little Pig with Personality!

Grilled Chicken, Wild Arugula, Asian Pear & Walnut Salad with Walnut Vinaigrette

DIRECTIONS:

  1. Preheat a grill or indoor grill pan over high heat
  2. In a medium bowl, combine the chicken breasts, olive oil, salt, and pepper and toss to coat. Grill for 4-5 minutes on each side, or until completely cooked through. Transfer to a cutting board and allow to cool for 1-2 minutes. Slice, then set aside.
  3. To make the dressing, in a small bowl, combine the apple cider vinegar, mustard, honey, salt, and pepper and mix well. Slowly drizzle in the walnut oil, whisking continuously to thoroughly combine. Set aside.
  4. To assemble the salad, arrange 1 cup arugula on a plate. Drain the Asian pear and place one quarter of slices over arugula. Sprinkle on 1 tablespoon walnuts, 1 tablespoon pomegranate seeds, and top with 1 sliced chicken breast. Repeat with the other three plates. Drizzle with the dressing and serve.

Spinach Salad

DIRECTIONS:

  1. In skillet add olive oil, meat, onion, and garlic and cook until meat is done.
  2. Add a whole bunch of baby spinach, some red wine vinegar.
  3. Mix everything around in the skillet, then turn off the heat.
  4. Serve and add some hard boiled egg.

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