Every woman, at least once in their life goes on a weird and obscure diet, and I am no exception.
I had gotten comfortable programming behind a desk all day, and after coming from a high-energy restaurant job, I had begun to pack on the pounds. It was a crazy adjustment, and to combat this predicament, I decided to go on one of those fad diets. Can I get a “Huzzah” for the Fat Flush Diet!?
I know, you’re probably rolling your eyes right now, but it actually did work! You know the drill – eat small meals 3 times a day with 2 snacks in-between. Over about the course of a month, I had lost some pounds (yay!). Out of all the dishes they’d have you meticulously prepare, what stood out most to me was their use of fruits in salads. For the most part, I thought of salads as savory entities. I had heard of strawberries in salads, but always thought “bleh!” when the thought would enter the brain. It never really clicked, and I didn’t acknowledge them as salads I’d like to eat. So, when I’d make a salad from this diet that contained mandarin oranges and apples, and I actually enjoyed eating it, it clicked!
Now, salads could be way more than a pile of veggies and iceberg lettuce. When I realized that you can generally put any fruit in a salad, I was hooked, and it’s been one giant experiment ever since. Fruit paired with the right organic greens and veggies, is a match made in heaven, much like this Plum Salad. Add a kickin’ dressing, you’ve got sweet, tangy, smoky, creamy perfection will nourish that inner rock star of yours! Try this salad, and then conduct experiments of your own. I’d love to hear what you come up with!
Do you put fruits in your salads? I wanna hear your favorite combos!
- For The Salad
- 8 <a href=”http://www.melissas.com/Organic-Plum-Bites-p/1317.htm” target=”_blank” rel=”nofollow” data-mce-href=”http://www.melissas.com/Organic-Plum-Bites-p/1317.htm”>Melissa’s Produce Organic Plum Bites</a>, pitted and halved
- 1 Tablespoon Olive Oil
- 1/4 Teaspoon Salt
- 2 Pinches Black Pepper
- 1/2 Cup Walnuts
- 4 Ounces Chèvre Cheese
- 6 Cups Baby Arugula
- 6 Cups Baby Spinach
- For The Dressing
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Stone Ground Mustard
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Teaspoon Salt
- Pinch of Black Pepper
- Heat an outdoor grill to high heat. If you don’t have an outdoor grill, heat a saute pan to high heat.
- Brush the flesh side of the plums with the olive oil, and season with salt and pepper.
- Place the plum halves flesh side down on the grill, and let them cook long enough to get grill marks, about 1 minute.
- Remove from the grill, and cut each half into 4 wedges.
- Divide the arugula, spinach, walnuts, cheese, and plum wedges among 4 plates. Serve with Maple Mustard Vinaigrette.
- Add all the ingredients to a small jar with a tight fitting lid, and shake vigorously.
Disclaimer: I was given the plum bites by Melissa’s Produce, but was not compensated in any other way. All ideas are completely my own.