While I usually love to get organized on Sundays by meal prepping, sometimes I don’t always have the luxury of a slow moving Sunday. When my Sundays are booked, I usually end up scrounging together a salad for dinner…and maybe even Monday’s lunch. As my dad would say, “a little bit of this & a little bit of that” but sometimes you end up with a random hodgepodge of week old vegetables on a pile of limp lettuce. Ew. This simple salad has been my new go to as I happened to have the ingredients lying around the kitchen last weekend & I surprised myself with how delicious it is!
What You’ll Need:
red onion, thinly sliced (if the onion is a little bitey, soak the slices in ice water for 10 mins or so)
apple, quartered & thinly sliced
candied pecans (these are my favorite)
1 large lemon
3 Tbsp. olive oil
1 Tbsp. maple syrup
pinch of salt & pepper
The How To:
Is there a “proper” way to assemble a salad? I usually just start with arugula, add sliced apple, onion then top with cranberries and pecans. For the dressing, I add all ingredients to a mason jar & shake vigorously.