Romaine & Avocado Salad
This salad is a good healthy start for any meal. It is a quick and easy way to add flavor and nutrition to your meal all year round. The light dressing makes this salad lower in fat than most without losing flavor.
Prep and Cook Time: 10 minutes
Ingredients:
1 large head romaine lettuce, outside leaves discarded
1 large tomato chopped
1 small red bell pepper cut in thin julienne, 1 inch long
1/2 small avocado cut into chunks
*Optional: 2 TBS coarsely chopped walnuts
Dressing
3 TBS lemon juice (or to taste)
clove garlic chopped
extra virgin olive oil to taste
Salt to taste
Directions:
Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. Tops are bitter. Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If you don’t have one, remove as much water as possible in a colander and then dry with paper towels. This will keep the flavor of the salad from getting diluted.
Whisk together lemon juice, olive oil, salt in a small bowl and toss with salad greens. Sprinkle with chopped walnuts if desired.
Serves 4
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Kasha with Vegetables
Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia that is traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!
2 ounces dried mushrooms
1 cup toasted buckwheat groats (kasha)
1 large carrot, sliced
1 medium onion, coarsely chopped
Salt or natural BRAGG's AMINOS to taste
1. Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.
2. Drain, saving the soaking water, and slice, discarding any tough portions.
3. Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.
4. Cover and simmer until water is absorbed. Add salt or natural soy sauce to taste.
Serves 4
Copyright 2004 Weil Lifestyle, LLC
