Posted by Carole Anne on August 24, 2009
With all the mouthwatering tomato’s available in August, this very simple marinade salad fits right in. My friend Ann, uses balsalmic vinegar and basil with a touch of pepper and sea salt as the marinade. Now, this is just perfect on its own, but, if you would like to turn it into a salad, here is how.
INGREDIENTS:
4 cups of leaf lettuce (romaine or red lettuce) crisped in refrigerator.
2 green onions chopped in small slices,
10 cherry tomatoes sliced
1 avocado, diced
1/2 cup feta cheese
pinch sea salt and freshly ground pepper
1/3 cup light extra virgin olive oil
1/3 cup basalmic vinegar
1 tablespoon fresh sliced basil
SALAD MIXINGS:
Place sliced greens in salad adding green sliced onions and halved cherry in nice wooden bowl.
Add chopped avacado and fresh basil.
Whisk extra virgin olive oil in with basalmic vinegar
Just prior to serving, whisk the extra virgin olive oil and basalmic vinegar and drizzle it ofer the top of the salad.
Voila! We have a dynamic salad in minutes to serve your guests.
This Healthy Recipe Salad Dynamo serves 4 people.
Posted by Carole-Anne on January 19, 2009
Healthy Recipes has found this delectable Minestrone soup with Kale added to it. Kale gives the soup a peppery taste. Kale is a member of the cabbage family and if you have not used kale prior to this, look for a green leafy vegetable, sometimes red, purple and yellow. All varieties of kale are edible and highly nutritious, containing vitamin C and E, beta carotene, and it is a good source of folate, calcium, iron and potassium. Kale is eaten as a regular vegetable and dresses soups and a variety of dishes with not only the peppery taste, but an excellent flavor. We highly recommend kale as part of your diet for healthy living.
INGREDIENTS:
2 tsp olive oil
2 medium zucchini, cut into quarters, then sliced into 4-inch strips
3 1/2 oz baby carrots, cut into halves width wise
1 medium onion, chopped into 1/4 inch pieces
2 cups kale, coarsely chopped
4 cups vegetable broth
1 cup tomato juice or V-8 juice
15 oz white kidney beans or great northern beans, drained and rinsed
1/4 tsp ground sea salt
1/4 tsp ground pepper
1/2 cup uncooked rotini
3/4 grated Parmesan cheese (use fresh shaved for best flavor)
NOW FOLLOW ME:
Heat oil in a large pot. Add zucchini, carrots and onion.
Saute for 3 to 5 minutes, or until wilted.
Add diced tomatoes, broth and white or great northern beans.
Simmer for 20 minutes until carrots are tender. Stir in ground sea salt and ground black pepper.
To serve, pour into bowls and sprinkle freshly grated Parmesan generously to top of each bowl of soup.
Be certain to add this flavorful soup to your healthy recipes for healthy living.
This incredible healthy Minestrone Kale Soup serves 10.
P.S. Under Biscuits, Muffins etc., in our Healthy Recipes for Healthy Living, I would choose the healthy Baking Powder Biscuits as a compliment to the Minestrone Kale Soup.
