During the week you are always running errands, going here and there and in an instant its lunch time. You look around and you see that your next errand is not far away. And when you think, you know you are going to have to pick something fast. This is a quick 15 minute recipe that will leave you satisfied to continue with your day. You can take it in a small glass container to work, training, school, anywhere! Let’s not waste money and time and instead start making changes that are of positive impact to ourselves.
To start you will need:
- 2 (6-ounce) packages fresh baby spinach, chopped
- 1/2cup dried cranberries
- 1/2 cup pecans
- 2 teaspoons light brown sugar
- 1/2 cup goat cheese, crumbled
For the Vinaigrette:
- 1 teaspoon dijon mustard
- 1 teaspoon minced fresh garlic
- 2 tablespoons champagne vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
The making:
For the vinaigrette: Combine all the ingredients in a mixing blender and blend until smooth. Store in the fridge up to 4 days but it is recommended to use when made at the moment.
For the salad: in a small sized pan, put the fire in a low temperature. Add the sugar and wait for about 2-3 minutes until it is melted. Then, add the pecans and stir slowly with a wooden spoon. Try to get all the sugar in the pecans. After the pecans are covered with the melted sugar, turn off the fire and let the pecans cool down. That way the caramel can’t burn you. Divide the spinach among 4 plates. Top the 4 plates with the cranberries, pecans, cheese, and vinaigrette. Finally, serve or put it in a nice glass container to take with you and enjoy.
*I got the recipe from Misty Copelands book “Ballerina Body” but changed it a little with the pecans.
Victoria Morales 