Friday, January 20, 2012

21 Day Purification Program: SALAD & SALAD ACCENTS

Salad Photo

Create salads with a touch of flair, or spruce up any everyday salad

    Salads


    Beet and Orange Salad with Citrus Vinaigrette

    • 1 Tbsp. lemon juice
    • 2 tsp. balsamic vinegar
    • ½ tsp. salt
    • Freshly ground black pepper
    • 1 Tbsp. extra-virgin olive oil
    • 4 medium beets, stems trimmed to 1 inch
    • 1 large navel orange
    • 8 large Boston lettuce leaves
    • 1-2 Tbsp. diced red onion
    • ¼ cup orange juice
    Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes. Transfer beets to plate and let cool just enough to handle. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices.
    To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions.
    For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately.

    Green Bean Salad

    • 2 ¼ cup of green beans, cut in 2-inch pieces
    • 2 ½ tsp. fresh lemon juice
    • ½ tsp. fresh mint, minced
    • 2 tsp. olive oil
    • ½ tsp. dried dill
    • 1 cup of celery, sliced diagonally in ¼-inch pieces
    • Sea salt
    • Freshly ground pepper
    • 2 tsp. fresh parsley, chopped
    • 1 ripe tomato, cut in wedges
    Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.


    Salad Accents


    Fruit Toppers

    Top your salad with pureed fresh or frozen raspberries, freshly squeezed lemon, or other fruit to add zing to your greens.

    Garlic Flax Oil Dressing

    • 2 cloves of organic garlic
    • ¹⁄8 tsp. Celtic Sea Salt®
    • Juice from half of a freshly squeezed lemon
    • ¹⁄3 cup flax oil
    Mash garlic cloves with Celtic Sea Salt®. Squeeze lemon juice into the mixture. Taste–if needed, add more salt, garlic, or juice. Add flax oil.
    Mix all ingredients together and pour over salad.

    Apple Cider Vinaigrette

    • 3 Tbs. organic apple cider vinegar
    • ½ cup extra-virgin olive oil
    • ¼ tsp. Celtic Sea Salt®
    • 1 tsp. oregano
    • ¹⁄8 tsp. freshly ground pepper
    Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

    Vinaigrette Dressing

    • ²⁄3 cup olive or flax oil
    • 1 Tbs. Dijon mustard
    • ¼ cup balsamic vinegar or lemon juice
    • 1 clove garlic, minced
    • ¼ cup water
    • Herbs to taste

    Seasonings


    The Standard Process Purification and Post-Purification Programs were designed so you are able to taste food in its natural state. If you choose to incorporate seasonings, use only fresh organic herbs and spices.

    1 comment:

    1. GreenBean Salad was a huge hit!!! Definitely a keeper!!

      ReplyDelete