RAW in the Kitchen By Bridget Smith 2006 RRCA Masters Female Runner of the Year
0ERSONAL 4RAINING AND &ITNESS 3TUDIO /WNER 2!7 MEMBER SINCE
3TACIE 3AUBER
0URELY FOR &ITNESS
Fall is making its way and it is this time of year that we sometimes wish we could hang on to a little but of summer. How about whipping up one of those great salads from the 4th of July picnic? Michelle Putze’s Spinach and Fruit Vinaigrette Salad One large pack, or two small or one very large bag of spinach Bag of slivered almonds, chopped pecans, or chopped walnuts Two medium green apples One red onion thinly sliced One can of mandarin oranges Sliced strawberries Blueberries Raspberry or balsamic vinaigrette dressing.
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Options: Feta or blue cheese. Half grape tomatoes Mix all the ingredients in a large bowl, except for the dressing. Toss with dressing before serving to slightly wilt the spinach. Many of the ingredients can be omitted or changed, depending on individual taste.
Cindy Lee’s Oriental Ramen Noodle Salad* Salad: 2 Tablespoons sesame seeds, toasted 1 cup slivered almonds, toasted 1 medium cabbage 4 finely chopped green onions (optional) 1 pkg. chicken flavored Ramen noodles, crumbled Dressing: 3 Tablespoons sugar 3 Tablespoons vinegar ½ cup salad oil 1 teaspoon salt Ÿ teaspoon pepper Flavor package from ramen noodle package
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Shred cabbage and refrigerate. Combine seeds and almonds with the noodles, set aside. Blend the dressing. Toss with all other ingredients just prior to serving so nuts and noodles are crunchy. * This may not be Cindy’s actual recipe, but I think it is pretty close!
Tia Metzger’s Corn Tortilla Salad 1 green and I red bell pepper, chopped ½ cup chopped onion 4 cans corn 1½ cups sharp cheddar cheese Light mayonnaise - just enough to make the salad creamy Mix all ingredients and chill for about an hour. Just before serving, mix in one package of crushed Chili Cheese Fritos.
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Please send recipe ideas and comments to Bridget Smith at bridgets@runnersandwalkers.com.
September 2008 |
FOOTPRINT 13