I hope that everyone had a wonderful 4th of July weekend, and enjoyed a couple extra days off. We originally thought of going somewhere for a few days, but decided against it. Instead we took advantage of living 60 minutes from Rocky Mountain National Park, and did a couple gorgeous hikes. If you follow me on Facebook, you may have seen that on the 4th we hiked to the top of Mt. Chiquita. It was about a 6 mile hike, but we get up to over 13,000 feet. Then on Saturday we hiked for just over 9 miles to a few mountain lakes, and got to hike up part of a waterfall. Then on Sunday, we went for a 30 mile bike ride on trails around Fort Collins. It was a busy and active weekend; my favorite kind!
I have struggled with cooking this summer. I don’t know what my problem is, but nothing really sounds good lately. It has been so hot, not a lot has been appealing. I don’t really want to turn on the oven to heat up the house, plus I want it to be light and fresh to match the season. For those of you following along, we ordered a new grill! Hopefully it will be here by this weekend, because grilling turkey burgers, chicken, and shrimp is all I want to cook lately! And this salad.
This salad has become a staple in my life. Lunch, dinner, as a side; doesn’t matter to me. I have had it probably 6 times in the last 2 weeks. It is also really good with sauteed or grilled chicken breasts to make it a meal. Traditionally you see vinaigrette dressings made with poppy seeds, but I thought why not make it a little healthier and use chia seeds. You can’t taste them at all, but they up the nutritional factor a little. The dressing lasts for a few days in the fridge, so feel free to double or triple the recipe, and have it on hand for quick salads all week.
Chia Seed Vinaigrette
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 1 tsp dijon mustard
- 1/2 tsp dried thyme
- 1 Tbls chia seeds
- salt and pepper to taste
- Strawberries, , sliced
- Sliced Almonds
- Avocado, , diced
- Grilled chicken, , optional
- In a small bowl combine the ingredients for the vinaigrette. Whisk until thoroughly combined. Or place all ingredients in a jar with a tight fitting lid, and shake well.
- Top a bed of spinach with avocado, strawberries and blueberries. Sprinkle with almonds.
- Drizzle about 2 Tbls of vinaigrette over spinach, for 1 salad.
- Store extra vinaigrette in the fridge for up to 5 days.
Amount Per ServingCalories 560 Total Fat 49g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 40g Cholesterol 51mg Sodium 248mg Carbohydrates 14g Net Carbohydrates 0g Fiber 9g Sugar 3g Sugar Alcohols 0g Protein 22g