Happy Sunday to ya. Man, oh man, it is hot out there. I laid and read outside in the sun a little while ago, but I only lasted a good 45 minutes. Too hot. So, I went for a jog. Makes sense. I’m thankful to be back to slow Sunday active recovery jogs again. 

We went to church this morning, and then came home and got to cooking. You know what I really love about cooking? Listening to random, old spotify playlists. Life is better with music in it. And it makes my snap stories better because I promise you would rather hear music than listen to me talk. Hearing myself talk on snapchat is the worst.

Also, last random fact of the day… I can’t say enough how proud I am to be an American. I’m so thankful for all of the brave men and women who have made this country what it is. And when a tragedy happens like the one in Orlando last night, it bothers me. I don’t care what you believe- if you’re gay, straight, Christian, Atheist, Muslim, whatever… if you’re an American, then you lost some brothers and sisters last night. I’m praying for our country and for all of the families and friends who lost a loved one, and I’m thankful for those who are sacrificing their own lives so we can be free. Hate always loses. 

Anyway, moving back to happy things.. like sunshine and summertime, and salads…Sometimes I just crave a good salad. I don’t always have one ready for us to munch on in the fridge, but I want to do better about that this summer. One of our favorite places in Anderson is Earle Street. They have a salad called Peaches ‘N’ Cream. It’s so good. I could eat it everyday. The amount of chicken and goat cheese and fruit on it is perfect. The dressing is amazing. Over the winter/early spring, they put strawberries on it instead, and DJ, who is my favorite waiter ever, one time brought me some sliced apples to put on it as well. It’s pretty good. But obviously we can’t afford to eat at Earle Street everyday. So, I wanted to make my own version of it, with my own homemade dressing. I was a little intimidated by the dressing because it was a big concoction experiment that could have been a cluster, but it ended up being pretty good. And it goes a long way.

Check this out, because this is a great salad to bring to a cookout, or just keep it prepped in your fridge so you can eat/snack off of it all week. And just to warn you, you’re probably going to think to yourself, “Alison- where is the MEATTTTT?!?!” And if you think that then hold your horses because I actually just tried to make a pretty BA chicken recipe a little while ago, and it’s currently in the oven. If it turns out well, I’ll share it with you later on this week, and you can add it to your salad. However, today Daniel and I thought bacon would be a good choice as well, so we added some to our salads, and you can’t ever go wrong with bacon, amiright? 

Summertime Strawberries ‘N’ Cream Salad, With a Homemade Honey Mustard Vinaigrette Dressing


Makes about 6 servings.

Prep time: 25 minutes

Cook Time: 0 minutes

Total Time: 25 minutes



For the salad: 

  • 4 cups spinach

  • 4 cups spring mix or fresh greens

  • 1 cup sliced or diced strawberries (I do a mixture of both) – approx. 12 medium strawberries should be enough. 

  • 1 cup sliced and or diced green, granny smith apple – 1 medium-large apple should be enough. 

  • 1/2 red onion – thinly sliced

  • 4 oz. goat cheese – pulled apart into crumbles. 

For the dressing: 

  • 1 clove garlic – minced. 

  • 2 tablespoons of white-wine vinegar. 

  • 1/4 teaspoon garlic salt. (if you don’t have garlic salt, sea salt is fine). 

  • 1/4 teaspoon Ground Lemon Pepper (black pepper is fine, if you don’t have it). 

  • 2 tbsp. dijon mustard

  • 1/2 tbsp honey

  • 1/2 cup extra virgin olive oil. 


  • For salad, place all ingredients in a large bowl. Mix up ingredients. Make sure it looks pretty and all ingredients are evenly distributed. 

  • For dressing, place all ingredients in a nutribullet, food processor, or blender. Blend well – a minute should be good. 

  • If you add dressing to salad, be careful about the amount. The dressing goes a long way. We did not add the dressing until we ate the salad. 

  • Eat it up and enjoy life. 

Notes: Once the chicken is added, this would be a great Zone friendly recipe.

Protein- chicken and goat cheese.

Carbs – spinach, greens, apples, strawberries, red onion.

Fats- dressing(mostly from oil and vinegar). 

For Zone, you will need to measure blocks based on the amount you desire to eat.