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Posts Tagged ‘salads’

Superfood Salad

This Superfood Salad is one of the best things you can have for lunch.  Vary your ingredients, and you can be happy eating it several times a week.

Vegetarians can use tofu instead of fish, as indicated.

*Hint*:  Cook your grain in advance and keep it in the refrigerator.

Mix the 5 elements below with 2 tablespoons Mustard Vinaigrette Dressing (see Amazing Recipes) :

a. Greens – 1-2 varieties of romaine, arugula, watercress, mixed salad greens, café greens (one cup chopped, 2 cups flat)

b. 3 tablespoons Multi-Bean Salad Mix (see Amazing Recipes)

c. Vegetables – 2 varieties of carrots, pepper, celery, onion, tomato, broccoli, corn, grated beetroot (½ cup of each)

d. Cooked plain grain – 1 variety of bulghar wheat, brown rice, red Camargue rice, wild rice, barley, quinoa, spelt (2 tablespoons only)

e. 1 organic hard boiled egg OR ½ can of dolphin friendly tuna in spring water OR 1 oz steamed white fish (add cold) OR 2 oz crushed OR cubed nigari tofu

Enjoy cool or at room temperature (preferred).

Love to you all!
La Libertini

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The Best Mustard Vinaigrette

A good vinaigrette can bring life to so many dishes.   This recipe is a low fat taste sensation.  If you don’t need to watch your fat intake, use just a dash more of olive oil, but you really don’t need to – I promise.

This vinaigrette is great with fresh steamed kale, spring greens, purple sprouting broccoli, or with watercress or other cold greens.  On beetroot/red beets it is sensational.  If you desire, an anchovy or two adds a depth of flavor.

This vinaigrette works as a delicious dressing to a grilled chicken breast or a robust fish such as cod, haddock, or monkfish.  It is great with bean salads too! 

  • 2 tablespoon Dijon mustard
  • 1 clove minced garlic
  • Grind of black pepper
  • 2 fluid oz GOOD white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon olive oil (optional or less; never more than 1 small teaspoon)

Put into a screw top jar and shake shake shake! – until very well emulsified.