Originally posted on Megan Brown’s food blog Mookie’s Food Odyssey on Monday, March 4, 2013.
The term “Let go and Let God” doesn’t fit when you hear a friend of a friend has cancer again. He’s a loving husband and the father of a toddler. And so many other wonderful things.
Some people summon their faith, first; my childlike sense of humor summons me.
Let Go and Let Goat Cheese Salad
1/4 c. pecan halves or pieces
1/2 c. cranberries
2 medium apples
About 3 cups Spring mix
-baby lettuces, greens and radicchio-
balsamic vinaigrette dressing
*Toast the pecan halves in a frying pan–no butter–or in an oven @ 350 degrees until aromatic. Takes about a minute in a frying pan, and about 5 in a toaster oven. Set aside.
*Place 3 cups of Spring mix in a large bowl, careful to evenly distribute the various greens.
*Peel, core and chop the apples into bite-sized pieces.
*Mix pecans, cranberries, and apples with your greens, and finally toss with salad dressing and top with goat cheese.
A great appetizer for two.
Optional: My friend often sprinkles cooked rice pilaf on top of her salad. It’s delicious and keeps you full longer.
Don’t skimp on the goat cheese!
It has less fat and calories than cheese made from cow’s milk. I also learned that like other cheese, it contains tryptophan. (And I thought it was the turkey’s fault I fell asleep at the table.)
But do you have to peel the apple?
Though the skin has some nutrients the fruit doesn’t, you still should peel it. Some supermarkets coat fruit in wax. Also, apple skin contains a fair amount of insoluble fiber that’s hard to digest.
For me, the final so-what what about this salad is that after I tossed in the dried cranberries, I noticed on the non-organic Ocean Spray packaging that my berries are infused with pomegranate flavor.
It’s been said that the forbidden fruit in the Garden of Eden was a pomegranate, and not an apple. Though it’s different from faith, a little mystery goes a long way.
Eating to live is good, I say! Eating to learn works, too.