Twice a year when the clocks change, we are inundated with questions and parents asking what they can do. Although the spring clock change can play havoc with our bodies (an increase in heart attacks and strokes the day after this happen) but it can really help you if you have a little one who likes waking before 5am!
SPRINGTIME SALAD BY AUNTIE CATH
Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses, but what some people may not know is that Cath’s other huge passion in life is Food! After studying nutrition whilst on maternity leave with her first child, Caths enthusiasm for food grew – especially for nutritious, budget friendly, tasty family meals…
“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley
SPRINGTIME SALAD
INGREDIENTS
* 2 tbsp. fresh lemon juice
* 1/2 tsp. Dijon mustard
* 1/4 c. extra-virgin olive oil
* Kosher salt
* Freshly ground black pepper
* 5 c. packed baby spinach (5 oz.)
* 2 rotisserie chicken breasts, cut into 1/2″ pieces
* 2 c. thinly sliced strawberries
* 3/4 c. chopped toasted pecans
* 1/4 small red onion, thinly sliced
* 5 oz. feta, crumbled
METHOD
* Step 1
In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
* Step 2
Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
* Step 3
Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
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Spring has sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season.
SPRINGTIME SALAD BY AUNTIE CATH
“With a little tease of summer last week I thought I’d share one of my favourite salad recipes with you. This is my spring/summer go to – light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes – ENJOY!” – Catherine Tyldesley
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