Tag Archives: vinaigrette

easy green salad with goodies

23 Jan

photoNeed some veggie inspiration?

Here’s an easy green salad recipe which will help inspire your daily veggie intake.

Take this recipe with a grain of salt since we used what we had on hand. Feel free to use the ingredients available to you (don’t go to the store just to buy blue cheese).

Makes 1 serving

Ingredients:

Salad:

  • 1.5 cups of pre-washed mixed greens
  • 1 medium carrot
  • 1 thin slice of red onion
  • 2 small mushrooms
  • 2-4 small slices of blue cheese
  • 3-4 cracked olives
  • Sprinkle of sunflower seeds

Vinaigrette:

  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • quarter size dollop of dijon mustard
  • dime size scoop of honey

Directions:

Prepare your salad:

Place pre-washed greens on your plate. Pull out your favorite cutting board and knife. Take out a carrot, rinse and cut into matchsticks. Slice a thin circle of red onion, cut in half and slice into bite sized pieces. Cut mushrooms in thin slices, then cut slices of cheese, add cracked olives, and finish with a sprinkle of sunflower seeds.

Prepare your vinaigrette:

Add oil, vinegar, mustard and honey into a small cup. Either shake with a lid, or whisk with a fork until emulsified. Pour vinaigrette over your salad in a circular motion, and you have yourself a delicious salad featuring all sorts of nutritional powerhouses. Your taste buds, and body will thank you!

homage to herbs

18 Jun

1224527043_e132d2f026Herbs are a delicious and nutritious way to add flavor to lots of dishes. They taste magical in various outlets; omelets, spritzers, on all sorts of meats, seafood, tofu, in ice cream, vegetables, pasta sauce, salad dressings, marinades and rubs, and in creative desserts.

As wonderful as they are as accompaniments to many dishes, have you considered using them to make an herb salad, containing only herbs?  Yes, it can be done, and the results will leave your taste buds as happy as ever!

Ingredients:

  • 1 bunch of the following herbs: parsley, basil, chives, taragon, dill
  • 1/4 cup white wine or cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Wash all herbs in cold water and pat dry. Tear off the leaves and combine in a large bowl. Cut chives into 1/2 inch pieces and add to the rest of the herbs. To make the vinaigrette, mix the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil until the mixture gets thick. Toss the salad with enough dressing to lightly coat each leaf. It is also fun, and pretty to add edible flowers (like nasturtiums) as a garnish, or serve as is.

Herbs not only taste great, but are also packed with important nutrients. We used the following herbs in our salad:

  • Parsley: Derives its name from the greek word for “rock celery,” parsley is packed with vitamins B, A, C, K, E, magnesium, iron, calcium, potassium.
  • Basil: Prized in many cultures as the “holy herb,” basil is a great source of vitamins A + C, magnesium, iron, calcium, potassium.
  • Chives: Containing the most vitamin A of all of their allium family members, chives are rich in vitamins K, C, B and minerals such as copper, iron, manganese, zinc and calcium.
  • Tarragon: Used to treat toothaches in Ancient Greece, tarragon is full of vitamins A, B, C, potassium, magnesium, copper, iron and zinc.
  • Dill: Native to Southern Russia, this fernlike herb is a great source of calcium, iron, magnesium and vitamin A.
Photo courtesy of Denise Defreyne