I’ve always found that most celebratory dinners do not include a starter salad. Most just dig into the heavy and rich main course.
A light and raw starter salad works wonders for the digest system and sets your taste buds up for and outstanding extravaganza to follow.
Oranges, blue cheese, and red onion are a winning combination as it includes an astringent, sour, spicy, sweet and savory all in one.
Add in the sweetness of the dressing, the savory crunchy walnuts, and the water filled greens you’ll have a simple salad with a refreshing and complex taste.
Salad
Serves 6
One head butter lettuce, washed, dried, and broken into sizable pieces
2 oz (or more) mild, creamy blue cheese
1/2 red onion, peeled, quartered, and thinly sliced
2 tangerines
1/3 cup raw walnut halves
1/4 teaspoon cardamom
1/3 teaspoon cinnamon
1/4 teaspoon allspice
Serves 6
One head butter lettuce, washed, dried, and broken into sizable pieces
2 oz (or more) mild, creamy blue cheese
1/2 red onion, peeled, quartered, and thinly sliced
2 tangerines
1/3 cup raw walnut halves
1/4 teaspoon cardamom
1/3 teaspoon cinnamon
1/4 teaspoon allspice
Dressing
Mix together in a jar and shake rigorously
1 part (1/2 cup-125 ml) “extra virgin” olive oil
1 part (1/2 cup-125 ml) juice from freshly squeezed lemon
2 cloves garlic grated
2 teaspoons Dijon mustard
½ cup unpasteurized honey
Mix together in a jar and shake rigorously
1 part (1/2 cup-125 ml) “extra virgin” olive oil
1 part (1/2 cup-125 ml) juice from freshly squeezed lemon
2 cloves garlic grated
2 teaspoons Dijon mustard
½ cup unpasteurized honey
Directions:
Saute the ghee or unsalted cultured butter over medium-low heat.
Once hot, add in the walnuts and the spices.
Saute for 5 minutes until toasty.
Remove from heat and cool on a piece of parchment paper.
Peel the tangerines. With a paring knife, scrape off the pith.
Cut each piece into third and make sure to remove the seeds.
Crumble the blue cheese.
Put the lettuce, cooled walnuts, onion, tangerine, and blue cheese in a large bowl.
Toss with the dressing.
Serve immediately.
Saute the ghee or unsalted cultured butter over medium-low heat.
Once hot, add in the walnuts and the spices.
Saute for 5 minutes until toasty.
Remove from heat and cool on a piece of parchment paper.
Peel the tangerines. With a paring knife, scrape off the pith.
Cut each piece into third and make sure to remove the seeds.
Crumble the blue cheese.
Put the lettuce, cooled walnuts, onion, tangerine, and blue cheese in a large bowl.
Toss with the dressing.
Serve immediately.
Serving suggestion:
add ½ cup of dried cranberries for Christmas Dinner
add ½ cup of dried cranberries for Christmas Dinner
Recipe By: Tracy Holly, the Executive Director to the Cory Holly Institute (CHI) and a CSNA Master (Certified Sports Nutrition Advisor). Tracy is the author of several books including “The Athlete’s Cookbook” and “Sports Nutrition for Kids”, “Natural Strategies for Healthy Weight Management”, and has a regular columnist for several Canadian health magazines. Tracy lectures to children, teens and women’s groups on health and wellness and staying fit for life.
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