A Salad Worthy of Popeye

Chef Meg's Spinach-Berry Salad

Nutritional Info

• Fat: 15.2g
• Carbohydrates: 6.2g
• Calories: 162.5
• Protein: 2.7g

Ingredients

1/3 c almonds, slivered

4 c baby spinach

3/4 c strawberries, quartered

1 T balsamic vinegar

1 t Dijon mustard

1 t honey

3 T extra virgin olive oil

Salt and pepper to taste

Directions

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent. 

Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach. 

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Number of Servings: 4

Chef Meg's Baby Spinach Salad with Strawberries and Toasted Almonds

Ingredients

1/3 c almonds, slivered
4 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
3 T extra virgin olive oil
Salt and pepper to taste

Directions

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Nutritional Info

• Fat: 15.2g
• Carbohydrates: 6.2g
• Calories: 162.5
• Protein: 2.7g

Number of Servings: 4
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Float, float on...

Healthy Lemon Boats

Courtesy of www.onebodyonelifetime.com


I thought that a lemon recipe would be fitting this week. If lemons aren’t your thing, substitute oranges or take a walk on the wild side and use limes.


2 cups fat free evaporated milk, chilled
1cup Splenda or ½ cup sugar

1 lemon grated peel

1/3 cups freshly squeezed lemon juice

6-8 lemon boats


In a large bowl, combine the milk and sugar; mix well to dissolve the sugar.

Blend in the lemon peel and juice. The mixture will thicken slightly.

Pour into a shallow pan and freeze until firm, approximately 4 hours.

Serve in lemon boats and garnish with fresh mint leaves, strawberry fans, and one of those cute little drink umbrellas if desired.

To make this a truly tropical delight stir in 1/2 cup pureed mango, bananas, or kiwifruit into the slightly thickened lemon mixture before freezing.


Lemon Boats
Cut a large lemon in half lengthwise.

Carefully scoop out the insides. A grapefruit knife works well because of the serrated edge on both sides.

Then scrape the remaining bits with a spoon.

Cashew Chicken

Cashew Chicken

Serves 3

2 boneless skinless chicken breast halves, cut into 1-inch strips

1/4 cup orange juice

1/8 cup honey

1/8 cup soy sauce

1/2 tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 tablespoon vegetable oil

2 green onions, chopped

1 large carrots, sliced

1/2 celery stalk, sliced

1/2 cup cashews

3 cups brown rice, cooked

In a bowl, combine juice, soy sauce, honey, cornstarch and seasonings. In a wok or large skillet, heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant.

Set aside.

Remove from skillet and heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mixture. Continue cooking until sauce bubbles and thickens.

Serve atop a one-cup serving of brown rice

Per Serving:

374 Calories

8g Fat

18g Protein

55g Carbohydrate

5g Dietary Fiber

26mg Cholesterol

272mg Sodium.