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Salad
Three cups of spinach
1 / 2 cup chopped basil
8 ounces mushrooms, chopped
1 / 4 cup chopped red onion
2 cups grated carrots
1 pint grape tomatoes, halved
1 green pepper, chopped finely
1 red pepper, cut into thin strips
3 ounces fresh mozzarella, diced
1 cup Kalamata olives, sliced
The sea salt, to taste
Ground black pepper to taste
1. Place saladThe ingredients in a large bowl. launches combined. Serve at room temperature with Croutons and Vinaigrette (recipe below).
Croutons:
02:11 sprouted all cups of bread cubes (crust removed)
2 tablespoons extra virgin olive oil
fine sea salt, to taste
Black pepper to taste
Preheat oven at 400 degrees F.
Toss to coat bread cubes with oil, season with salt and pepper and spread on a baking sheet. Toast the cubes until golden brown, about 10Minutes of footage.
Vinaigrette:
(Need a little 'more precise when making the vinaigrette for the oil-vinegar ratio, but you can also add a few more additional Italian herbs if they have at hand done. Vinaigrette If you read the recipe I do not see are certainly a pure Italian race as I have added omega.)
3-rich flax oil vinaigrette)
1 / 4 cup of flax seed oil (like Barleans)
Two cloves of garlic, crushed
1 / 2Teaspoon Dijon mustard
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1 / 2 teaspoons anchovy paste
1 tablespoon fresh oregano
Sea salt, to taste
Freshly ground black pepper to taste Combine all ingredients and put in a blender and blend until smooth and creamy.
Ps For more tasty salad vegetables ever leave at room temperature for at least 30 minutes, then add the vinaigrette andcontinue to make salad sit for 5 or 10 minutes. Add crispy croutons just before serving.
To participate in free daily updates on the whole food nutrition, whole food cooking video demos, nutrition counseling, the training sessions of 30 minutes, product reviews and much more healthy to http://www.HotandHealthyLiving.com Ivy Larson
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