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 560Total Fat 49gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 40gCholesterol 51mgSodium 248mgCarbohydrates 14gFiber 9gSugar 3gProtein 22g