Julia Roberts’ Summer Salad Recipe
In fact, a lot of stars whip up their own food so they can maintain control over the ingredients and calories that go into their meals—and Kathy Kaehler is the women that shows them how to swing it. Kaehler, a celebrity personal trainer and the creator of the healthy meal prep program Sunday Set-Up, teaches Hollywood icons like Julia Roberts how to plan, shop for and prep a week’s worth of healthy dishes—and the results speak for themselves. The 48-year old Golden Globe winner and mom of three looks amazing. In addition to a grueling workout program that includes step aerobics and weight training, Roberts also whips up healthy salads like the one Kaehler shared with her during their Sunday Set-Up meeting.
To help you stay in shape all summer long, we’re sharing the recipe! Enjoy the protein- and fiber-filled dish with your favorite chicken, fish or veggie entree to start slimming down Julia Roberts-style.
15 oz. can of organic BPA-free garbanzo beans (chickpeas)
1 bag of organic baby spinach, washed and dried
1 cup organic carrots, julienned
1/4 cup raw or toasted walnuts
1/2 cup crumbled low-fat organic feta cheese
Freshly ground black pepper to taste
3 Tbsp sherry vinegar
1 Tbsp Dijon mustard
Pinch of sea salt and freshly ground black pepper 1/3 cup olive oil
Drain garbanzo beans in a colander. Then, rinse well under cold water until foam no longer appears. After the beans have drained, place them in a serving bowl.
In a small bowl, mix together the first three ingredients for the dressing. Next, slowly whisk in olive oil until dressing has emulsified.
Add the spinach and carrots to the salad bowl along with the beans and toss with just enough dressing to lightly coat the veggies.
Mix in feta and walnuts, season to taste with freshly ground black pepper and serve immediately.