Salads are a convenient way to work in a couple of servings of vegetables and/or fruit. You can make a green salad at home in 5 minutes. Eating salad almost every day may be one of the most healthyand simplest habits you can adopt.
Cool, crunchy, and fun to eat with lots of textures, colors, and flavor), most people enjoy eating salads, even kids. You can customize them to include the fruits and vegetables that appeal to you the most, and whichever ones you have on hand.
Four important health reasons to reach for a salad are for the fiber, the benefits of fruits and vegetables, to cut calories and increasing satisfaction, and to get good fats.
With summer right around the corner, the warmer temperatures of May bring with it the need for refreshing and healthy dining options. What better way to kick off the season than with three of our favorite salads: Ceasar, Caprese, and strawberry.
Caesar Salad:
Ingredients:
1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons
Directions:
In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.
Caprese Salad:
Ingredients:
3 vine-ripe tomatoes,
1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling Coarse salt and pepper
Directions:
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Strawberry Salad:
Ingredients:
1 cup hulled and halved strawberries, plus 1/2 cup hulled and sliced
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
One 5-ounce container baby arugula 1/2 cup sliced almonds, toasted
1/2 cup shaved Gorgonzola dolce
Direction:
Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds. Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.
