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For balsamic-honey dressing:
1/4 cup toasted walnut oil
6 tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons minced red onion
1 tablespoon clover honey
3 cups spinach leaves
3 cups baby greens
1 medium tart apple such as Fuji or Granny Smith, cored, quartered and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup toasted walnuts, chopped
1/4 cup sweetened, dried cranberries
Place dressing ingredients in a blender and process until frothy, about 30 seconds. Place salad ingredients in a large serving bowl; toss gently with 1/4 cup of dressing. Mound one-fourth of salad on each of 4 plates. Serve immediately.