Do you ever have one of those months that just seem to fly by? That is totally how March has been for me. I can’t believe it’s April 1st at the end of this week.
I think it’s because this month has just been so busy – I’ve had quite a few corporate wellness seminars, I’ve got some new blog partnerships that are in the works, and Tri-Mania was also this month. I had a blast sharing sports nutrition tips with fellow athletes.
On the personal front, it was Devon’s birthday so we were able to celebrate with the amazing vegan chocolate cake recipe I found over at Minimalist Baker.
I’ve also been staying busy on the personal front sticking with my half marathon training plan. I am loving running long(er) distances again!
Of course, because things have been so hectic (in a good way!), there have definitely been a few days that I didn’t stick to my meal plan exactly and ended up going for something convenient instead. I don’t let that get to me or make me feel guilty when it happens occasionally, because I always feel motivated to get back on track afterward. One of my favorite ways to do so is by whipping up a big ‘ol salad jam packed with nutritious ingredients for lunch the next day. I swear, eating something like that helps me feel healthier in that very moment. {100% in my head, haha, but I’ll take it!}
I’ve been making this amazing salad with salmon on top the last few weeks for some of my lunches and will be sharing the full salad recipe on the blog very soon. But first, I wanted to share the dressing I’ve been making for these salads! It’s a creamy citrus salad dressing.
It’s a bit tart, a bit sweet, and works perfectly on salads with salmon or chicken as the protein component. I like it because I typically have all the ingredients on hand so it’s easy to throw together quickly. And this batch makes quite a bit (enough to fill a small mason jar) so it’s great if you’re having people over and want to serve up some homemade dressing goodness to them.
- ½ cup orange juice
- Juice of 1 lemon
- Juice of 1 lime
- 2 tbsp sugar
- ¼ cup mayonnaise
- ½ cup oil (I used canola, but you could use whatever you prefer)
- Combine all ingredients, either mixing together with a whisk or using a blender/immersion blender until the dressing is smooth and uniform.
- This dressing is somewhat creamy, but will still be thinner than a normal dressing due to lesser amounts of mayo/oil.
Share with me: What’s your favorite kind of salad dressing? Do you ever make your own dressing?
Chrissy Carroll
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[…] bell peppers, crushed walnuts, dried cranberries and sliced pears. Top it all off with my homemade creamy citrus dressing or your favorite dressing and you’re good to […]