I probably haven’t made a new year’s resolution since the 7th grade when it was some really uncreative homework assignment in English class, but for the purposes of this blog, I resolve to eat more salads for lunch. Lately, I’ve eaten a lot of crap; with it being the beginning of a new semester and rush at one of my jobs I keep eating out a lot or heating up microwavable soup. I go on a salad kick every once and a while, but I always fall off the wagon. Salad is healthy and in theory very practical, there is no set recipe for salad, and you don’t have to heat it up, and there are usually no refined flour products in a salad. In reality though, salads have to potential to be a real pain. For example, a good salad in the winter time can be expensive; as actual greens are scarce (There shall be no iceberg in my life). And even if you segregate the moisture laden item, such as tomatoes or dressing, until right before eating, a salad is just never as good the next day. Things are always a little limp.  But, I am determined to overcome these obstacles and have a salad in my lunch once a week! Here is salad number one: mixed greens, arugula, pecans, dried cranberries, Walloon, (a hard goat cheese) granny smith apple, and a balsamic mustard vinaigrette. I kept the chopped up apple in a bag with the dressing until right before eating to avoid oxidation. The vinaigrette is 2 parts olive oil to 1 part balsamic vinegar, a bloop of mustard, a blap of honey, and a dash of salt and pepper, all whisked together.


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