Summer is here; time for salads, beverages, and BBQ recipes; are you as excited as we are?? Have any particular favorites you would like us to paleo-ize? Please leave them in the comments.
When I told my mom I was going to start eating Paleo. It was cold and dark January and she told me I was stupid. Not for going grain or sugar-free; something both her and my father has also done, but for eating vegetables primarily out of season. She was right, those first few grocery shops were a spend. Now is the time to start a program, make a change, and plan for healthy eating.
Stock up on fruits and veggies: we have a few things in mind for preserving going into the fall. So that healthy eating will be less of an investment- at least financially this winter. That is the trade-off: invest the time now to save the money later? Always a trade-off.
I was wandering the market one fine Saturday morning when I caught out of the corner of my eye; mulberries! I didn’t know they grew locally, so I engaged with the man at the booth, who happened to be the farmer. I asked if he had any smaller packages of the berry because I wasn’t sure what to do with them. I have dried mulberries in the cupboard for baking, and they are great to add to tea, but fresh? I wasn’t sure. He said that he only had the one size and as they were so delicate he didn’t want to handle them more than necessary. I questioned: delicate? He then proceeded to explain how they are harvested. He spreads a sheet under the branches of the tree, and gently shakes the tree so the fruit falls into the drape. Then he sorts thru the fruit with tweezers picking out leaves and sticks before gently pouring them into containers for sale. Well, these berries had been hand tweezed. I was sure I would find something to do with them. After snacking, making this salad, and drying the rest, I probably should have bought 2 containers. Now I know for next year! You can of course substitute dried mulberries, or another berry if you can’t find them fresh. Blackberries or blueberries would be great!
Most salad dressings have hidden gluten and soy, so this is not only a great way to avoid those, but also to use ripe fruit. I’m going to experiment and see how these dressings freeze; another way to save a few dollars in the dead of winter. Mulberry spinach salad with a raspberry vinaigrette. Quick and easy!
Mulberry Spinach Salad
Description
Crisp and refreshing, sweet berries and a raspberry vinaigrette. Hello Summer!
Ingredients
- Dressing
- 1/2 tsp dry mustard powder
- 1 1/2 tsp apple cider vinegar
- 2 tbsp. olive oil
- 1/8 cup very ripe raspberries
optional
- 1 tbsp maple syrup
Salad
- 1/2 cup walnut halves
- 2 cups baby spinach
- 1 cup mulberries
- 1 green onion diced
optional
- 1/4 cup crumbled feta or goat cheese
Instructions
- Combine mustard powder, apple cider vinegar, olive oil and raspberries in a jar, (also maple syrup if using), cover and shake well. Set aside.
- In a salad bowl tear in spinach.
- Lay walnuts and green onions over top.
- Gently shake in mulberries.
- Drizzle dressing overtop.
- Toss gently, sprinkle on goat cheese or feta (optional).
- Serve.
- Category: salad
I believe I told you it was not logical. LOL Then allowed you to pilfer through my freezer for some last year and paleo age veggies. Hmmmn… a new word to identify veggies in the freezer depths that are more than 2 years old. Want some more? I still have some Green Beans that are Prehistoric.
Hahaha. Thanks mom, but green beans are not Paleo, prehistoric maybe chronologically, but as a they are a legume, can cause inflammation in some people.