Healthy Winter Salad Recipe

PhotoGrid_1389066584543Good day Gardeners!

Now that most of us have happily gorged our way through the last few months while giving thanks in November, remembering in December and celebrating the New Year, it‘s time to create and cook up menus that not only please the palette but boost our body’s wellness and supports good health.

In our region, few of us can grow super-fresh, superfood ingredients right now however, many whole food stores stock up on what we grow at the community garden all summer long!  Let’s get back on track – with ingredients that have good health and more energy written all over them!

I love this salad because packs the power of vitamins A, B and C along with iron, fiber and folic acid.  In short, the salad assists in purifying the blood stream and the liver.  Aside from all it’s benefits, the salad tastes great.

The blend of colorful fresh vegetables paired with a light citrus dressing that I found totally enjoyable – tired of eating the same ol‘ things – eat THIS!  Keep in mind, I’ve eaten it without the dressing as a sweet-tooth-quencher and it continued to blow me away!  Let me know what you think…Enjoyment x10 – EAT up!  

 

Kale Salad with Blood Oranges, Fennel and Pears and a light Citrus Dressing (serves two)

4 cups kale chopped, all stems removed

1 cup medium beets sliced

1 cup blood oranges peeled sliced (membrane removed)

1 cup  pear cut into ½’ pieces

½ cup fennel small and large parts thinly sliced

¼ cup petite red onions sliced

¼ cup parsley chopped

For the dressing,

¼ cup lemon

¼ cup lime

2 Tbs light olive oil

Pepper (to taste)

1 tsp agave nectar or honey (optional)

Wrap each beet in foil and cook at 375 degrees for 45 minutes until slightly tender, remove foil and place in cool water immediately to protect color and density then peel, cool in refrigerator for 1 hour or until ready to serve. Blanch kale in hot water for 30 seconds, remove immediately and place in ice water to cool, then drain – kale can be cooled along with beets until ready to serve.  When ready to serve, layer the kale at the bottom of each individual serving plate or bowl, then onions, beets, pears, blood oranges, fennel and parsley.  Whisk all dressing ingredients and you have yourself one amazingly, healthy salad to serve!

See Ya’ at the Gardens,

Laura

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