Apple Cranberry Walnut Salad

 

 Ingredients

2 cups mixed greens (baby spinach and arugula)

1 large Granny Smith or Honeycrisp apple, cored and diced

1/2 cup dried cranberries

1/2 cup walnuts, roughly chopped and toasted

1/4 cup crumbled feta cheese

3 tbsp balsamic vinaigrette

 

Preparations

Wash and dry the mixed greens thoroughly. 

 Core and dice the apple; toss in lemon juice if desired to prevent browning.

Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes until golden brown.

In a large bowl, combine mixed greens, apple, cranberries, walnuts, and feta cheese. Toss gently to mix.

Drizzle with balsamic vinaigrette and toss again until everything is well coated.

Serve immediately for maximum freshness. 

 

 

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Raw Corn Salad With Shiso and Basil

  

Ingredients

For the Salad:

3 cups fresh corn kernels, cut from 3 to 4 cobs

2 cups grape tomatoes, halved

6 to 8 medium red radishes, halved and thinly sliced

1 large cucumber, sliced

1 medium shallot, finely sliced

3 ounces feta cheese, crumbled

1/4 cup loosely packed shiso leaves finely chopped, plus leaves for garnish

shiso leaves, its  curry-like flavor and touches of cumin, cilantro, parsley, mint, and cinnamon; red shiso with its sweeter start that turns into a cinnamon-mint taste; and mixed shiso that allows you to enjoy the best of both.

 

1/4 cup loosely packed basil leaves, finely chopped, plus leaves for garnish

For the Dressing:

2 tbsp balsamic vinegar

1 tbsp extra-virgin olive oil

2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

Directions

For the Salad: Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and herbs in a large bowl. Toss gently to combine. 

For the Dressing: Combine balsamic vinegar, olive oil, and Dijon mustard in a small bowl or sealable container. Whisk well or seal the container and shake vigorously until dressing is smooth and emulsified. Season with salt and pepper, blend again, and pour over salad. Toss until ingredients are evenly coated, then serve right away, garnishing with shiso and basil leaves.  

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

 

Baked Onion Wedges

Ingredients

2 large white onions, cut into 1-inch wedges
3 tbsp fat-free balsamic vinaigrette
1 tsp dried thyme, crushed
1 tbsp grated Parmesan cheese

Method

1. Preheat oven to 425 degrees F. Coat a big baking dish with cooking spray.
   
2. Arrange onion wedges to overlap slightly in prepared baking dish. 
3. Drizzle vinaigrette over onions and sprinkle with thyme.
   
4. Bake, uncovered about 45 minutes, or until onions are tender. 
5. Sprinkle with Parmesan cheese and serve hot with toasted bread/ roti.

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http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

ORANGE-LETTUCE SALAD

INGREDIENTS

2 large  oranges, peeled, sliced, and cut into quarters
1/2  onion, thinly sliced
6 cups  leaf lettuce, chopped
1/4 cup low-fat balsamic vinaigrette
2 tablespoons sliced almonds

Method

In a bowl, place lettuce, oranges, and onion.

Toss with dressing - ( vinaigrette + salt + pepper pdr. to taste) and sprinkle with almonds and serve.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com