SALAD SUPPer

I eat salad for dinner if I have had heavy meals during the day, and/or if I have been swimming late and don't want to eat a heavy meal. Even though I don't want it to be too heavy, I still try to include a small portion of protein. My favorite salad is the recipe that appeared in the September/October, 2003 SWIM. For those who didn't see it or can't find it, here it is: Super Salad This salad features widely available local ingredients from the Pacific Northwest, including one of the greatest gifts of the early autumn season – the apple. Enjoy this elegant salad as a starter, side dish, or lunch entrée. For a zesty change of pace, substitute blue cheese for goat cheese, ripe pear slices for apples and balsamic vinegar for rice vinegar. Ingredients: 2T rice vinegar 1T extra virgin olive oil 2T water 1T sugar kosher salt & fresh ground pepper (to taste) Mixed greens (approx. 4 cups) 1 Granny Smith Apple, julienned 2T dried currants 2T toasted hazelnuts, coarsely chopped 2 oz. goat cheese Combine vinegar, oil, water, sugar, salt and pepper in a small jar and shake until mixed well. Cut the apple into julienned, matchstick-sized pieces (tip: do it in a flash by using a “V-slicer”). Toss apple in vinaigrette, then toss with mixed greens. Arrange on plate, topped with crumbled goat cheese, hazelnuts and currants. Serves 2, each serving = 306 calories, 20g fat By the way, if you're not a cheese eater, you may substitute grilled chicken, and it's just as good that way. Enjoy! Swimmer Bill

I eat salad for dinner if I have had heavy meals during the day, and/or if I have been swimming late and don't want to eat a heavy meal. Even though I don't want it to be too heavy, I still try to include a small portion of protein. My favorite salad is the recipe that appeared in the September/October, 2003 SWIM. For those who didn't see it or can't find it, here it is: Super Salad This salad features widely available local ingredients from the Pacific Northwest, including one of the greatest gifts of the early autumn season – the apple. Enjoy this elegant salad as a starter, side dish, or lunch entrée. For a zesty change of pace, substitute blue cheese for goat cheese, ripe pear slices for apples and balsamic vinegar for rice vinegar. Ingredients: 2T rice vinegar 1T extra virgin olive oil 2T water 1T sugar kosher salt & fresh ground pepper (to taste) Mixed greens (approx. 4 cups) 1 Granny Smith Apple, julienned 2T dried currants 2T toasted hazelnuts, coarsely chopped 2 oz. goat cheese Combine vinegar, oil, water, sugar, salt and pepper in a small jar and shake until mixed well. Cut the apple into julienned, matchstick-sized pieces (tip: do it in a flash by using a “V-slicer”). Toss apple in vinaigrette, then toss with mixed greens. Arrange on plate, topped with crumbled goat cheese, hazelnuts and currants. Serves 2, each serving = 306 calories, 20g fat By the way, if you're not a cheese eater, you may substitute grilled chicken, and it's just as good that way. Enjoy! Swimmer Bill