Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Cherry and Goat Cheese Salad with Lemon Thyme Vinaigrette
Serving Amount
Ingredients
1 cup cherries, halved and pitted
4 cup spring lettuce mix
1⁄3 cup almonds, slivered or chopped
4 oz goat cheese
2 lemons, 1 juiced, one chopped
8 10 sprigs of thyme leaves, stem removed)
2 tsp honey
1⁄2 cup olive oil
Salt and pepper to taste
Instructions
Step 1
Combine all ingredients with 1-2 tbsp of dressing for each serving.
Step 2
Using a knife, cut the peel off one lemon, then chop the flesh of the lemon finely.
Step 3
Add the lemon, along with juice of the other lemon and the other ingredients to a mason jar or other sealable container. Shake up and serve with the salad.
