After a couple of weeks' blogging break, I'm back! Although I loved taking it easy over the Christmas holidays, it's great to be blogging again.
The title of today's blog is Resolutions, which is a bit misleading. I don't really make New Year's resolutions. If I decide to change something in my life, I try to do it then and there. But the beginning of a fresh year isn't a bad time to think about your exercise and food habits, and what you could do to improve them.
Which is why I'm starting the new year with this terrific salad. The recipe comes from Fast Flavours by Michael Smith. (Thanks for the Christmas gift, Gwen!) And this salad is a perfect way to eat healthily without feeling like you're giving up anything. The recipe couldn't be easier, and the combination of flavours is great. So whether or not your resolutions include eating more salads -- and even if you didn't make resolutions at all -- give this delicious salad a try.
Arugula, Red Grape and Pecan Salad
(adapted from Fast Flavours by Michael Smith)
For the nuts
1 tsp olive oil
1 Tbsp sugar
1 cup pecan halves (he used walnuts)
For the salad
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp honey
1/2 tsp salt
1/2 tsp hot sauce
2 cups red grapes, cut in half
1/2 small red onion, thinly sliced (optional)
1 ounces (140 grams) arugula
Start with the candied pecans. Preheat oven to 350 degrees. Pour the olive oil into a small plastic bag. Add the sugar and pecans, and toss everything together until the nuts are evenly coated. Spread in a single layer on a baking sheet, then bake until lightly browned, about 10 minutes. Watch the nuts closely, as they can burn easily. Let cool.
Meanwhile, whisk together the olive oil, vinegar, honey, salt and hot sauce. Add the grapes, red onion slices and arugula; toss together thoroughly, evenly distributing the vinaigrette. Top with the pecans. Serve.