75. Bon appetit!

Running tip #75

Years ago my “secret salad” recipe was selected for The Runners Cookbook, compiled by Runner’s World’s Alison Wade:

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So, for today’s running tip I give you that secret recipe (below).  I ate this salad every day for lunch the entire time I was a professional runner – from 1984 to 2000 – so, needless to say, I’m rather sick of it now (haha, talk about autopilot!)

Start with about 3/4 cup of cottage cheese (high or lowfat, depending on your preference);
mix in the following:
2 Tbls. raisins
2 Tbls. salted sunflower seeds
1 small granny smith apple, cut up
1/2 banana (the other half was on your morning cereal, I presume), sliced
1/2 cup of pineapple tidbits and the juice poured over the entire salad
optional: chopped dried apricots or dried cranberries, or whatever fruit is in season

over all, pour 1/4 cup cranberry juice and mix thoroughly before eating.

If I were to make this today, I would put the salad over a bed of arugula leaves.

arugula-beet-salad

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