HEAL­ING KITCHEN

It’s the time of year when com­fort foods start to take a back seat to lighter, fresher, and, well, pret­tier dishes. These sal­ads are all that and a bag of fla­vors

Amazing Wellness - - CONTENTS -

Sea­sonal Sal­ads These fresh sal­ads are a per­fect way to wel­come spring.

Move over, ice­burg let­tuce. Step aside, bor­ing greens. ese recipes, burst­ing with sea­sonal pro­duce, take the con­cept of “salad” to a whole new level.

BIG LEAF FRUIT SALAD

makes 4 sal­ads This su­per salad starts with three dif­fer­ent col­or­ful let­tuces. Clas­sic spring­time com­bi­na­tions in­clud­ing straw­ber­ries and lemon are fea­tured here, but you don’t have to limit your­self to these fla­vors—fruits like black­ber­ries, or­anges, rasp­ber­ries, or man­goes work just as well.

For the vinai­grette: ¼ cup fresh lemon juice 2 Tbs. honey 1 Tbs. shal­lots, minced 1 tsp. minced fresh thyme ½ tsp. kosher salt ¼ tsp. red pep­per flakes 2 Tbs. veg­etable oil 2 Tbs. olive oil

For the sug­ared al­monds: 2 Tbs. un­salted but­ter: ¾ cup sliv­ered al­monds 2 Tbs. sugar pinch of salt For the salad: 2 heads but­ter

let­tuce leaves 2 heads Bel­gian

en­dive leaves ½ head radic­chio leaves 4 oz. pro­sciutto, thinly sliced 2 cups straw­ber­ries, halved

1. Com­bine all in­gre­di­ents ex­cept the oils for the vinai­grette. Whisk in both oils and set aside. 2. SautŽ al­monds in but­ter over medium heat un­til golden. Off heat, add sugar and salt. Salt let­tuce leaves to taste, then toss with the vinai­grette. Gar­nish with pro­sciutto, straw­ber­ries, and al­monds.

PER SERV­ING: 450 cal; 14g pro; 33g to­tal fat ( 7g sat fat); 30mg chol; 1080mg sodium; 29g carb; 6g fiber; 21g sugar.

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