I lay there on my back in Savasana, listening to the geckos chirp as they ran back and forth on the ceiling after the bugs that had emerged in the moonlight. The pavilion was completely open there on the beach. The class began as the sun set over the Philippine Sea and we went through our asanas as it sank into the ocean. These yoga classes kept my sanity on Guam during my guy’s two deployments. I would park our Jeep in front of the hotel, walk through the throngs of Japanese tourists, down the torch-lit path that wove between lush tropical gardens to the Spa to sign in. I loved going a little early to sit on my unrolled mat and watch the outrigger crews row in the calm bay. It was where I went to get a little more grounded and collect my thoughts.
This salad is like going to that yoga class. It nourishes the soul and breathes life into your body. Full of vitamin rich walnuts and apricots, it’s satisfying without weighing you down. I’m trying to focus more on recipes similar to this. Not necessarily salad, but clean, health full meals. I’ve noticed it really does make a difference in my energy levels. There’s been a bit of pizza, cookies, and er, pie this week. So real food is making it’s way back on to my plate, and it’s a welcome change around here.
- Mixed Greens
- Cherry Tomatoes, halved
- Green Onions, chopped
- Dried Apricots, halved
- 4 oz Goat Cheese, crumbled
- Walnuts, roughly chopped
- Crusty bread (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon honey
- salt and pepper
- 2 small or 1 large clove of garlic minced
- Assemble salad using the ingredients listed or your favorite toppings. Mix the dressing together in a bowl, or liquid measuring cup. Be sure to whisk together well before drizzling over salad. Serve with crusty bread.
- Also pairs well with sliced, grilled steak.