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iRun because it makes me feel good, allows me to spend time with my friends and gives me a feeling of accomplishmentHelen Kolodziejzyk , Calgary, AB

iRun but not enoughMichael Shaw , New Westminister, BC

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iRun because I need it to soothe the soul, keep me in shape and for overall wellbeingBeth Neil , Lombardy, ON


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Toronto Marathon
October 19, 2008

  In This Issue
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Eating on the Run

It's interesting that most people, when tasked with bringing a salad to a potluck, inevitably bring either a pasta salad or a potato salad. As runners, we need to have a good amount of carbohydrates in our diet, but if you stop and think about it, when have we ever had trouble finding enough carbs? It's the fibrous veggies that we need more of.

For me, a salad is the perfect way to be sure I am getting enough fibre, greens (antioxidants, iron, etc.) and my veggie portions. In fact, it is very rare at our family table to not include a green salad of some sort.

Whether we are barbequing or roasting, or even settling in for one of our "cowboy dinners" (one of our son's favourites), we always seem to have a salad at the table. In fact, the biggest problem I have is trying to think of which recipe to offer up: there are so many! But as of late, I get requests for a particular salad that I came up with this spring. And by the way, if it takes you longer than three minutes to assemble a salad, it is WAY too complicated. Here is my quick and easy salad recipe that you can make anytime.


Summer Salad with Lime Vinaigrette
Serves 4


Ingredients

Salad
  • 1 bunch of spinach (or your favourite lettuce)
  • 2 ripe tomatoes
  • 1/2 English cucumber
  • 4 oz cubed cheese (optional)
  • 1 ripe pear

Vinaigrette
  • 1 lime
  • 2-3 Tbsp. olive oil
  • 2-3 stalks of fresh mint leaves
  • 2 Tbsp. soy sauce (I prefer the brewed brown vs. the black)
  • Splash of hot sauce
  • Season with fresh ground pepper

PREPARATION
Basically, tear up your lettuce leaves into a bowl. Dice the tomatoes, cucumber and pear and add to the bowl. Toss in the cubed cheese. Now, for the vinaigrette, I actually make this right in the bowl. Simply squeeze the lime onto the salad. Chop and throw in the mint, splash in the hot sauce and the soy sauce and then add in the olive oil and grind the pepper right on top. Toss it for a moment and then serve it to the table. You can change bowls or transfer to a plate for presentation's sake. An excellent extra that I will toss in from time to time is a handful of trail mix - this is a great protein/fibre addition.

Dwayne Botchar is a runner, triathlete and a former professional chef. He also coaches runners and triathletes in the age-group category.

 

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