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Posted by: Kim_Hamilton on 07/10/2008 10:02 PM
Updated by: Kim_Hamilton on 07/15/2008 06:02 PM
Expires: 01/01/2013 12:00 AM
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"Tropical Summer Salad with Ginger Citrus Vinaigrette"~By Jenny Baxter of Jennys Kitchen
Greetings from the Atlantis Reno, Nevada....How fortunate are we? Driving over Ebbetts Pass surrounded by tall pines, fragrant cedar, symmetrical blue spruce, aspen shimmering in the gentle breeze, the sun highlighting the cold water of Lake Alpine and picturesque Mosquito Lake sure put me in a relaxed state of mind. The only thing I dreaded was maneuvering the hairpin curve leaving the lake.....
Descending the mountainous beauty and watching the sagebrush dance over the mace colored earth, I watched the steers graze on green pastures anticipating the great time I would soon be enjoying.
It was a Mother-Daughter SPA trip!
Once the hugs and kisses were over we grabbed our gym bags and off we drove.
We were greeted by two young pretty ladies who gave us a tour of the facility and went over our schedule with us. I could not wait to get started.
I swam my usual 50 laps, did a few weights, and 200 crunches. Gina, my daughter, ran 4 miles on the treadmill, pedaled 2 miles on the bike and did a dozen push-ups. Since we had worked up an appetite we strolled into the reception area and munch on some fresh fruit artistically arranged in a gigantic decorative bowl and drank some herb tea which we selected from a black velvet lined box. We did not overdo it since we were planning on devouring a fabulous lunch when we completed our morning of pampering.
It was time for a warm shower and a steam bath. I wanted the wet steam and Gina chose the dry. After fifteen minutes or so Gina decided to join me. As she opened the door the clouds of steam hit her in the face. Although she could not see me she knew I was in there because she said, “Mom you must still be in here.” “I can smell garlic!” Guess it was oozing from my pores.
Now it was time to indulge in the best part of the morning, a massage, facial and a body wrap!
Dressed in our white terry cloth bathrobes we were lead to individual rooms and given a 50 minute hot stone massage. Talk about something wonderful, well this was it!
We briefly met up again when we selected our facials. I chose a Peruvian Chocolate (are you surprised?) and Gina chose a papaya enzyme. With soft music and the sound of water gently flowing over rocks we laid on our soft tables and let the stress of the world melt away.
Thinking the body wrap would be my last pleasure of the day I selected a detoxifying sea salt wrap and once again healthy Gina selected a detoxifying herbal green tea wrap. I loved losing those inches while I calmly lay back on the table and lightly dosed, but I knew I would immediately put them back again once lunch was over.
But we weren’t finished yet! We decided the final touch would be a hot virgin coconut oil scalp massage!!
I was totally relaxed when we left and the last thing we wanted to do was go to a noisy restaurant.
Feeling so healthy on the outside I knew I needed to make us a healthy lunch for our insides. Please enjoy this tropical concoction I whipped up to put “the icing on the cake!”
Tropical Summer Salad with Ginger Citrus Vinaigrette
Head butterleaf lettuce washed dried and torn into bite size pieces
1 avocado sliced thin
1 mango sliced thin
1 mandarin orange peeled and broken into sections
2 lemon cucumbers peeled and thinly sliced
½ small red onion thinly sliced and blanched in a ½ cup orange juice
¼ cup slivered almonds
*2 marinated chicken breasts grilled and sliced thin
Place all the ingredients into a salad bowl and combine. Drizzle with the vinaigrette and mix again.
Serves 4
*Marinade
Cup pineapple juice
2 Tablespoons soy sauce
Tablespoon grated fresh ginger
2 toes minced garlic
Place ingredients into a Ziplock bag and place the chicken into the bag. Marinate at least 2 hours. Best if marinated overnight
Ginger Citrus Vinaigrette
2 tablespoons each fresh lime, lemon, and orange juice
2 Tablespoons seasoned rice wine vinegar
Tablespoon each soy sauce and sesame oil
5 Tablespoons peanut oil
2 teaspoons minced fresh ginger
1 toe minced garlic
1 green onion minced
Combine all the juices in a saucepan and cook over medium until 2 tablespoons remain. Let cool. Place the juice in a bowl and add all the other ingredients EXCEPT the oils. Mix to combine. Gradually whisk in the oils and season with salt and pepper to taste
Keep It Sensuously Simple (a food tip from Jenny) Place the remaining ginger root in a jar and cover with sherry. Place in the refrigerator. This will last for weeks.
Well, it’s thyme to go
Jenny Baxter
Jenny’s Kitchen
* Jenny always welcomes comments or questions, so feel free to ask away. If you need a special event catered, cooking classes or culinary tips please feel free contact Jenny at Jenny@Jennyskitchen.com.
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