1. A side salad for four


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    A

    side salad for four

    or a main salad for

    two

    Peel and slice 3 medium red beets as thinly as you would tomatoes

    for a salad, about 1/8 inch/3 mm. Be careful not to slice them too

    thin. Do the same with 2 golden beets. You may use all red beets

    if you like.

    Tip: Keep a bowl of clean and cool water besides your board as

    you peel. Rinse your hands constantly or wear latex gloves. This

    will keep the beets from staining your hands.

    Boil the beets in water with 1 tbsp. of salt and  1 tbsp.

    of sugar or 1 pkg. of Splenda. Cook until fork tender, or about

    8-10 minutes. Watch and test the beets as they cook. Younger beets

    cook faster. Rinse in cold water to shock them and stop cooking.

    Drain and chill, lightly salted to taste, or not.

    Clean portobello mushrooms, use ½  per person. Dry

    well. Coat lightly with olive oil and grill on medium heat for 3-4

    minutes. Cool and slice. Salt the mushrooms lightly after cooking.

    Wash and dry a head of lettuce. Use young romaine hearts or butter

    lettuce.

    Tear or cut lettuce into small pieces. Slice ½ avocado

    per person. Squeeze lemon over the fresh cut avocado.

    Vinaigrette:

    Mix:

    1/3 cup raspberry vinegar

    1 tbsp. Dijon mustard

    1 tsp. sugar or 1/2 tsp. Splenda

    1 tsp. salt

    2 tsp. green peppercorns freshly ground or black pepper to taste

    1 small clove of garlic crushed lightly. Remove before serving

    (optional)

    Slowly add ½ cup of good olive oil.

    Marinate your sliced and drained beets with a few spoons of the

    dressing. Don’t drown the beets.

    The salad will be better if you can let the beets marinate for

    at least 10-20 minutes.

    To serve: toss the greens with the dressing and mound on serving

    plates. 

    Arrange the beets, mushroom and avocado slices on top of the

    lettuce. Drizzle with remaining vinaigrette. Garnish with fresh

    walnuts. Use about  1 tbsp. for each salad.

    August is a precious month, as the last of steamy summer flees

    all too quickly. Hold on to each precious day tightly. Remember,

    you are entitled to respect. Command it with your confidence, grace,

    and compassion.  Never let anyone make you feel less -not even

    for a minute. Make yourself a lovely salad. You deserve the best

    when it comes to fresh healthful food and good friends. Remember

    that both are even better – and better for you when taken together.

     

    So darlings carpe diem and  have a sweet week!

    Until next week, please sign-up

    if you haven’t already – DolceDolceis free.

    And please forward

    us to all your friends.

     
    Gracey Hitchcock
    Editor
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