minced
½ teaspoon garlic salt
1/8 teaspoon black pepper, ground
2 tablespoons extra-virgin olive oil
Wash and rinse the zucchini. Trim the ends. Cut the zucchini into enough thin slices to fill 1 cup.
Toss the zucchini slices, arugula, baby spinach, bell pepper, mushrooms, and leeks together in a large salad bowl.
Whisk together the vinegar, basil, garlic salt, and pepper in a small bowl. Whisk in the olive oil, mixing thoroughly. Drizzle dressing over salad and toss to combine. Serve immediately.
PER SERVING
Calories:..........85
Fat:..........7 g
Protein:..........2 g
Sodium:..........173 mg
Fiber:..........1 g
Carbohydrate:..........3.5 g
Zucchinis Small and Large
Zucchini is a type of summer squash distinct for its dark green rind. The vegetable can grow to an enormous size, well over 3 feet long. However, large zucchinis tend to get a little woody and work best in breads or cakes. Stick with small zucchinis for your salad, as they retain a mild and refreshing flavor.
Lettuce Lover's Salad Delight
This crisp and refreshing recipe works best when served before the meal or the delicate contrasts between greens will end up overpowered by the heavier main dish.
INGREDIENTS | SERVES 4
2 cups romaine lettuce, chopped
1 cup Bibb lettuce, torn
1 cup endive, chopped
½ cup arugula, torn
½ cup red leaf lettuce, torn
1/3 cup celery, sliced
¼ cup baby carrots, chopped
4 teaspoons seasoned rice vinegar
¼ teaspoon kosher salt
1/8 teaspoon hot paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 tablespoons olive oil
¼ cup grape tomatoes, sliced
Combine romaine, Bibb, endive, arugula, red leaf, celery, and carrots in a large salad bowl. Toss gently to mix.
Whisk vinegar, salt, paprika, garlic powder, and onion powder together in a small bowl. Whisk oil into dressing and mix until emulsified.
Drizzle dressing over salad. Toss extremely well to coat. Add tomato slices to top of salad as a garnish and serve immediately.
PER SERVING
Calories:..........105
Fat:..........10 g
Protein:..........1 g
Sodium:..........165 mg
Fiber:..........2 g
Carbohydrate:..........3 g
Lettuce Rejoice
Lettuce, which hails from Mediterranean and Asian areas, is the most popular salad ingredient across the globe. There are mentions of lettuce being eaten as far back as ancient Persia during the sixth century B.C. and ancient Egyptian tombs have carvings of primitive lettuce plants. It was popular enough that even Christopher Columbus carried lettuce seeds to the New World.
Sweet Spring Baby Salad
Any type of baby greens work with this recipe, so pick your favorite mixture from the store or whip up your own at home.
INGREDIENTS | SERVES 6
6 cups mixed baby greens
½ cup baby carrots, sliced
3 tablespoons fresh chives, minced
2 tablespoons red wine vinegar
½ teaspoon fine sugar
¼ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2/3 cup seasoned croutons, small
Combine the greens, carrots, and chives in a large salad bowl. Drizzle vinegar, sugar, and salt over salad. Toss to coat.
Drizzle olive oil over salad and toss to coat. Add croutons to salad and toss to mix. Serve immediately.
PER SERVING
Calories:..........94
Fat:..........7.5 g
Protein:..........1 g
Sodium:..........167 mg
Fiber:..........1.5 g
Carbohydrate:..........6 g
Spring Greens with Berries
The acid in the lime juice breaks down the fat in the olive oil to make a flavorful dressing.
INGREDIENTS | SERVES 2
1 jalapeño pepper
4 tablespoons lime juice
4 tablespoons olive oil
¼ teaspoon cumin, ground
4 cups mixed baby greens
2 cups fresh blackberries or raspberries
¼ cup red onion, thinly sliced
Slice the jalapeño pepper and remove the seeds and stem. Mince the pepper flesh.
Place the lime juice, olive oil, cumin, and 2 teaspoons of the minced jalapeño pepper in a blender and blend together until smooth.
Toss the dressing with the greens, berries, and onions and serve as a side salad.
PER
½ teaspoon garlic salt
1/8 teaspoon black pepper, ground
2 tablespoons extra-virgin olive oil
Wash and rinse the zucchini. Trim the ends. Cut the zucchini into enough thin slices to fill 1 cup.
Toss the zucchini slices, arugula, baby spinach, bell pepper, mushrooms, and leeks together in a large salad bowl.
Whisk together the vinegar, basil, garlic salt, and pepper in a small bowl. Whisk in the olive oil, mixing thoroughly. Drizzle dressing over salad and toss to combine. Serve immediately.
PER SERVING
Calories:..........85
Fat:..........7 g
Protein:..........2 g
Sodium:..........173 mg
Fiber:..........1 g
Carbohydrate:..........3.5 g
Zucchinis Small and Large
Zucchini is a type of summer squash distinct for its dark green rind. The vegetable can grow to an enormous size, well over 3 feet long. However, large zucchinis tend to get a little woody and work best in breads or cakes. Stick with small zucchinis for your salad, as they retain a mild and refreshing flavor.
Lettuce Lover's Salad Delight
This crisp and refreshing recipe works best when served before the meal or the delicate contrasts between greens will end up overpowered by the heavier main dish.
INGREDIENTS | SERVES 4
2 cups romaine lettuce, chopped
1 cup Bibb lettuce, torn
1 cup endive, chopped
½ cup arugula, torn
½ cup red leaf lettuce, torn
1/3 cup celery, sliced
¼ cup baby carrots, chopped
4 teaspoons seasoned rice vinegar
¼ teaspoon kosher salt
1/8 teaspoon hot paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 tablespoons olive oil
¼ cup grape tomatoes, sliced
Combine romaine, Bibb, endive, arugula, red leaf, celery, and carrots in a large salad bowl. Toss gently to mix.
Whisk vinegar, salt, paprika, garlic powder, and onion powder together in a small bowl. Whisk oil into dressing and mix until emulsified.
Drizzle dressing over salad. Toss extremely well to coat. Add tomato slices to top of salad as a garnish and serve immediately.
PER SERVING
Calories:..........105
Fat:..........10 g
Protein:..........1 g
Sodium:..........165 mg
Fiber:..........2 g
Carbohydrate:..........3 g
Lettuce Rejoice
Lettuce, which hails from Mediterranean and Asian areas, is the most popular salad ingredient across the globe. There are mentions of lettuce being eaten as far back as ancient Persia during the sixth century B.C. and ancient Egyptian tombs have carvings of primitive lettuce plants. It was popular enough that even Christopher Columbus carried lettuce seeds to the New World.
Sweet Spring Baby Salad
Any type of baby greens work with this recipe, so pick your favorite mixture from the store or whip up your own at home.
INGREDIENTS | SERVES 6
6 cups mixed baby greens
½ cup baby carrots, sliced
3 tablespoons fresh chives, minced
2 tablespoons red wine vinegar
½ teaspoon fine sugar
¼ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2/3 cup seasoned croutons, small
Combine the greens, carrots, and chives in a large salad bowl. Drizzle vinegar, sugar, and salt over salad. Toss to coat.
Drizzle olive oil over salad and toss to coat. Add croutons to salad and toss to mix. Serve immediately.
PER SERVING
Calories:..........94
Fat:..........7.5 g
Protein:..........1 g
Sodium:..........167 mg
Fiber:..........1.5 g
Carbohydrate:..........6 g
Spring Greens with Berries
The acid in the lime juice breaks down the fat in the olive oil to make a flavorful dressing.
INGREDIENTS | SERVES 2
1 jalapeño pepper
4 tablespoons lime juice
4 tablespoons olive oil
¼ teaspoon cumin, ground
4 cups mixed baby greens
2 cups fresh blackberries or raspberries
¼ cup red onion, thinly sliced
Slice the jalapeño pepper and remove the seeds and stem. Mince the pepper flesh.
Place the lime juice, olive oil, cumin, and 2 teaspoons of the minced jalapeño pepper in a blender and blend together until smooth.
Toss the dressing with the greens, berries, and onions and serve as a side salad.
PER
Similar Books
![Van, Becca - The Love of Three [Elite Dragons 3] (Siren Publishing Ménage Everlasting)](https://fs.collectorofbookboyfriends.com/610165/thumbs/152x264/van-becca-the-love-of-three-elite-dragons-3-siren-publishing-menage-everlasting.jpg)
