Salad Recipes
 

Please put salad recipes here.

made a good one straight from the farm today of:
sugar snap peas
french breakfast radish
spring onion
spearmint
mixed microgreens

dressed it with a balsamic vinaigrette but i think an asian sesame style dressing would be great as well...

Mexican Fruit Salad with Fresh Lime and Cayenne
 

This recipe comes from the University of Utah Hospitals blog on healthy eating. Someone recently made this for me and I loved it. Being diabetic I crave sweet foods but I can't always have them. This really satisfies my cravings.

[B]*** I USUALLY OMIT THE RED ONION, I FEEL LIKE IT TAKES OVER THE SALAD**[/B]

[B]Mexican Fruit Salad with Fresh Lime and Cayenne[/B]
Chef Peter Castillo C.E.C.
Corporate Executive Chef
University of Utah Hospitals
Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:[LIST][*]1 cup Mango, peeled and diced[*]1 cup Pineapple, peeled and diced[*]1 cup Watermelon, peeled and diced[*]1 cup Cantaloupe or other melon peeled, and diced[*]1 cup Cucumber[*]¼ cup red onion sliced thin[/LIST]½ cup Fresh Lime juice
2 tsp Cayenne pepper
½ tsp Kosher or sea salt, to taste

[B]Prepare the fruit.[/B] Slice up the fruits [and vegetables, if you're using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

[B]Assemble the salad.[/B] Place the fruit in a large, shallow bowl. Squeeze lime juice over it Season fruit generously with the salt and cayenne pepper. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more cayenne pepper; keep adding, stirring and tasting until you pick up the flavor of the cayenne pepper and a little heat. Add as much cayenne pepper as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.


You will be amazed at the flavors of this salad and the ease of preparation. Serve alongside a grilled Chicken breast or a marinated and grilled Flank steak. I prefer it on a hot day chilled and enjoyed with some iced Hibiscus tea. This seasoning combination is also great on apples, pears or stone fruit.

Jennifer...sounds wonderful!!! :)

Greg

Jennifer, that looks so yummy! I would put the red onion in. ;-) And I love lime.

[B]Pasta, Pork, and Portobello Mushroom Salad[/B]

- 29.9g Carbs

From: 1,001 Recipes For People with Diabetes

Servings: 4

[B][I]INGREDIENTS[/I][/B]
12 oz pork tenderloin, cut into 1/2-inch slices
1 Tbsp olive oil
12 oz portobello mushrooms, sliced
2 medium tomatoes, cut into wedges
1 medium yellow squash or zucchini, sliced
1 medium green bell pepper, sliced
1 large carrot, sliced
1 small red onion, sliced
8 oz rotini, cooked, cooled
1/2 to 3/4 cup reduced-fat Italian dressing
Lettuce leaves, as garnish
[B][I]DIRECTIONS[/I][/B]
• Cut pork slices into 1/4-inch strips; cook in oil in large skillet 2 to 3 minutes.
• Add mushrooms and cook until tender, about 5 minutes.

• Combine pork mixture, vegetables, pasta in bowl; pour Italian dressing over and toss.
• Arrange lettuce on salad plates; spoon salad over.

Servings: 4

[B]Nutrition per Serving:[/B]
312 Calories, 10g Fat, 51.1mg Cholesterol, 300mg Sodium, 24.8g Protein,
29.9g Carbs

[B]Exchanges: [/B]
3 Vegetable, 1 Bread, 3 Meat