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.
Spring Salad with Strawberry Basil Vinaigrette and Quick-pickled Onions
Serving Amount
Ingredients
2 heads romaine lettuce, washed, base trimmed and cut
1 cup strawberries, sliced
1⁄4 cup pecans, chopped
2 ounces goat cheese, crumbled
Instructions
Step 1
Combine all ingredients except the cheese, toss with vinaigrette and top with pickled onions and crumbled goat cheese.
Strawberry Basil Vinaigrette
Serving Amount
Ingredients
1⁄2 cup olive oil
2 Tbsp. champagne vinegar
1 Tbsp. water
1 tsp. honey
5 basil leaves
4 ripe strawberries
salt to taste
Instructions
Step 1
Combine all ingredients in a blender until smooth. Push through a fine-mesh sieve.
Quick-Pickled Onions
Serving Amount
Ingredients
1 medium red onion, thinly sliced
1⁄2 cup water
1⁄2 cup red wine vinegar
1 Tbsp. maple syrup
1 tsp. salt
1⁄2 tsp. fresh ground pepper
Instructions
Step 1
In a small saucepan, add vinegar, water, maple syrup, salt and pepper. Bring the mixture to a low simmer over medium heat.
Step 2
While the mixture is heating, slice onion and place into a heat-safe container such as a mason jar.
Step 3
Carefully pour the liquid over the onions.
Step 4
Press the sliced onions down into the mixture and pop any air bubbles using a butter knife.
Step 5
Let cool to room temperature, around 30 minutes. Save any leftovers by covering the jar with an airtight lid. These keep for 2 to 3 weeks in the refrigerator.
