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Healthy, Quick, Green Recipe Ideas
Basic Mustard Vinaigrette
- 2 tablespoons of balsamic vinegar
- 1 teaspoon Sable & Rosenfeld Tipsy Garlic Dijon Mustard
- 5-6 tablespoons olive oil
- pinch of dried thyme
- salt and freshly ground pepper to taste
In a jar or small bowl, add the vinegar and mustard; mix well. Slowly add the olive oil while either whisking or stirring rapidly with a fork. Add the thyme, salt and pepper, taste and adjust seasonings.
Serve over your favorite mix of salad greens and enjoy!
(Add grilled chicken breast or grilled salmon for a healthy main course salad.)
Spinach and Warm Asparagus Salad with Shaved Egg and Croutons
By: Cory Schreiber, Culinary Artist-in-Residence, The International Culinary School at The Art Institute of
Portland
- Pre-heat oven to 375, then to broil.
- 1-pound young spinach leaves (de-stemmed and washed)
- 3 fresh farm eggs, hard boiled. Bring a pot of water to a boil, place eggs in the water, boil for nine minutes, remove eggs, and crack on the edge of a bowl and then cool off in ice water for 4-5 minutes. Remove outer shell and set aside.
Using a baguette or country loaf hand tear the bread into fork size pieces and toss in a little oil olive (2 tablespoons) and salt. Plan on 4-6 pieces of crouton for each salad. Bake croutons in a 375*f oven for 15 minutes or until golden brown and crispy on the outside and slightly soft inside.
Set aside 16 spears of medium sized asparagus. If the ends are tough, break off the bottom of the spears and discard. Peel the asparagus from the tip down. Season the asparagus with salt and baste lightly with olive oil using your hands or a pastry brush. Place asparagus into a sauté pan or onto a flat baking sheet. Place on the oven rack, about 4-6 inches away from the broiler and begin to cook, about 2-3 minutes until soft and lightly colored. Remove from the broiler and let stand. Do this about five minutes before you are ready to make the salad.
Serves 4.
Salt and freshly ground black pepper to taste
Whisk ingredient together and set aside
Place spinach in a large bowl. Add croutons and season with salt and freshly ground black pepper, add the red wine vinaigrette and thoroughly toss the salad using your hands.
Place the asparagus on the plate.
Place salad on top of the asparagus. Rough chop the eggs; sprinkle over the top and serve.
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