There is nothing quite like being in a change room trapped in a pink shirt with floral applique (how do I even know that word?). Note to self: a pocket knife isn't a bad idea when clothes shopping.
I'm in the habit of trying on ridiculous pieces of clothing. Imagine a polkadot bikini top with ruffles on someone who occasionally gets mistaken for an adolescent boy at the grocery store amongst other places (Farmer loves it when people think that I'm her son helping her bag groceries).
After narrowly escaping a kicking and screaming tantrum while trapped in a bright pink shirt that almost needed to be surgically removed and a pile of pants that I needed to grease myself to get into I thought a salad for supper wasn't such a bad idea (and I LOVE this variation of waldorf salad).
While this recipe makes a 1/2 cup of dressing and salad for one (excellent for a week worth of lunches) the salad quantities can easily be doubled, tripled, etc. when you feel like you should share.
Apple Cider Dressing
(approximately 1/2 C)
1/3 C apple cider
3 T apple cider vinegar
1 garlic clove pressed
1T buckwheat honey (or maple syrup or sugar)
1/4 C olive oil
Combine ingredients in a small saucepan over low to medium heat until mixture begins to simmer. Allow dressing to cool.
(1 meal sized salad)
1-2 cups iceberg lettuce
2 ribs celery sliced
1/2 C sliced strawberries
1/2 C grapes sliced in half
2 T toasted pecans
1 pink lady apple diced with skin on (Macintosh apples also work well)
4 Gardein crispy tenders sliced or 1/2 C roasted chickpeas
Combine celery, strawberries, grapes, pecans, crispy tender and iceberg lettuce. Top with desired amount of apple cider dressing (1-2 T).
* If you are feeling a little more adventurous you could try adding hydrated chia seeds (2 tsp of chia seeds + 1/4 C & 2 T of water that has sat long enough to become a gel) to the dressing. I haven't tried this yet so it could be a disaster (similar to mud all over your kitchen because you took my advice on using a old pillowcase to spin salad greens disaster).