Anti-Aging Salad

Lets face it we all want to look younger!  It's the best when people think we are younger than we actually are!  The other day while shopping with Arabella in the produce department sans makeup someone asked me if I was the sitter!  I offered my age as this is the typical reason people ask.   "She is mine I'm 31".  It was great to see her shocked expression.  At first she said, "oh 21, you look young"-- nope 31 she was shocked.  I know 31 is still young, but it always feels  good to look younger!

With the antioxidant buzz of super foods making you look younger, I've come up with a simple Antioxidant (anti-aging) Salad, nothing revolutionary here, but mighty tasty!  Read about how they work here (its not breakthrough but great to understand).  In a "nut" shell (no pun intended) they slow & reverse the oxidization process that causes the skin to age and lead to cell dysfunction, in turn making you younger both inside and out!  Oxygen is so two faced, we need it for survival but it does this to our precious skin!  I am not big on fancy skin products because I have sensitive skin and try to remain as natural as I can.  I call my face wash middle school grade as I have used the same thing since then.  I've tried others with fancy ingredients but nothing seems to work  magical like they claim.  So now I incorporate things into my diet that can still give me youthful skin.  Iv'e added some of the top super foods (berries, pomegranate, spinach, pecans) into a harmoniously delicious salad.  The science is there Eat Good, Feel Good, Perceive Youth!  

Ingredients

Salad

  • 6 unpacked cups fresh baby spinach
  • 1 cup raspberries
  • 1 cup quartered strawberries
  • half large cucumber skin removed and quartered
  • 1 diced avocado
  • 1 peeled & diced tangelo orange 
  • 1/2 cup feta
  • 1/4 cup pecans (candied or spiced)
  • 1 lb diced chilled grilled chicken

Dressing 

  • 1/4 cup pomegranate balsamic vinegar (my brand pictured in slide)
  • 3/4 cup olive oil
  • 1/4 TSP Italian seasoning
  • 1/4 TSP fine ground white pepper (you can use fine ground black too)
  • pinch of coarse sea salt 

 

Directions

Wash, chop and prep fruit, veggies & chicken.  Toss the Spinach in a large serving bowl.  Presentation  is everything so take the time to lay out the fruit and veggies and poultry nicely, I swear pretty things taste better!  Whisk all dressing ingredients together and chill.  I made this salad large enough for leftovers so we drizzle the dressing on plate so salad keeps better overnight.  Serve salad chilled with warm flaky croissant muffins or tuscan bread.  The dressing doubles great as a bread dip.  Please note, this dressing yields enough for double the salad you don't need to use it all, a little goes a long way!  I save mine and use it variously through the week.  

Enjoy!

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