When Less is More…We’re Talking Salads Here, Folks!

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One of the most asked questions everywhere I go is, “Yeah, but what about salad dressing? You can use olive oil, right?”

Saying “no” to oils might be a difficult concept to grasp, but in reality, oils are highly processed foods without nutritional value. and they do nothing but clog your arteries. A few weeks ago I was trying to explain this concept to a friend. And my explanation came down to this: See the grease on your napkin? Well, that amount of grease is ten-fold in your arteries. I might not be winning new friends. but I am always happy to offer an explanation about the non-use of oils.

If you’ve been to Engine 2 Extra (www.engine2extra.com) you know that there is a tight and supportive plant-strong community where people share recipes, resources, and give support to one another. With live chats, guest speakers and blogs, it really is a fun place to be.

A few weeks ago, along with my fellow E2X coach, Ami Mackey, we decided to hold a contest for a “Three Ingredient Salad.” That included the dressing, too. After testing all of the entries (which was fun and delicious), we found one salad to stand out among the others. It’s a fun and delicious recipe from E2 -lifer, Cathy Twerlock.  She is a wizard in her plant-strong kitchen, and we always love to see what great recipes she develops.  We also appreciated the fact that this salad was super-easy to throw together.

Here’s Cathy’s delicious and no-frills salad which will fast become a family favorite.

Roasted Strawberry Salad

8-10 strawberries, sliced (I like to use an egg slicer to get even cuts for the salad)

3 T of balsamic reduction or glaze.

4 cups of spinach, mixed greens or lettuce (your call)

In a bowl, add the sliced strawberries.  Add the balsamic reduction, and mix well so that all berries are covered with the vinegar.

Place the strawberries in a parchment lined roasting pan.  Put larger berries on the outside rows, smaller berries in the middle of the pan.  Place in a 400 degree oven and cook for 8-12 minutes.  The berries should caramelize.

While the berries are roasting, put greens in a bowl.

Remove berries from the oven, reserving about 8-10 slices for a garnish.

Add the remaining berries to the greens, and toss.  The greens may wilt, but this will add more flavor to the salad. Garnish with the strawberries reserved.

Eat and enjoy!

This salad is easy to make, and so delicious.  It will fast become a family favorite.

If you’re headed to a potluck or gathering, this salad will put an end to the oil discussion, because everyone will be so busy enjoying this fun, summer salad.

Special thanks to Cathy for sharing her culinary expertise with us!