Thursday, May 24, 2007
A LOVELY SPRING SALAD
I haven't been blogging much lately-- I'm still playing catch up on emails, deadlines, and housework! Today I also have a migraine-- not a really bad one, but it hasn't gone away. (I don't get them much anymore-- one of the perks of menopause!) So, I wasn't very ambitious today. But I made a salad that we enjoyed very much, and thought I would share with you. I weanted to make a salad similar to one we tried at New Seasons Market in Portland OR, but, wouldn't you know, I had no peas in tghe freezer, and peas were the main ingredient! So, I improvised, and it was yummy!
You see some Scottish oatcakes with a veggie pâté on it in the photo-- I'll blog that recipe in the near future!
BRYANNA'S SNOW PEA, ROMANO BEAN, AND MUSHROOM SALAD WITH TARRAGON AND RADISHES (WW CORE PLAN COMPATIBLE)
10 oz frozen sliced green Romano beans, thawed in hot water and drained (or fresh, cooked til crisp-tender)
4 oz snow peas, trimmed and cut into wide slices
4 oz cremini mushrooms, thinly sliced
6 large radishes, washed and very thinly sliced
5 green onions, trimmed and chopped
1 tsp dried tarragon
1 cup Oil Substitute for Salad Dressings (see below-- or use the broth from cooking chickpeas)
1/3 cup white balsamic vinegar
1/4 cup olive oil
2 cloves garlic, crushed
1 tsp salt
Mix together the salad ingredients in a medium salad bowl. Whisk or shake the Dressing ingredients together. Pour the Dressing over the salad and mix well. Let the salad stand at room temperature for about 1 hour before serving, or refrigerate for several hours and let it come to room temperature before serving.
Nutrition (per serving): 264.5 calories; 33% calories from fat; 10.1g total fat; 0.0mg cholesterol; 340.7mg sodium; 1077.8mg potassium; 42.3g carbohydrates; 14.5g fiber; 1.6g sugar; 27.8g net carbs; 10.0g protein; 5.3 points.
Bryanna's Fat-Free Oil Substitute for Salad Dressings
Use this simple mixture in place of oil in salad dressing recipes. Unlike plain juice or water, it will help the dressing stick to the greens. This recipe is easily multiplied
1 cup water
1 tablespoon low-sodium vegetarian broth powder
2 teaspoons cornstarch
Whisk the broth powder and starch into the cold water in a small saucepan. Cook, stirring constantly, until thickened and clear.
Use immediately in a salad dressing, or store in a covered jar and refrigerate.
Yield: 1 cup
Nutrition (per cup): 45.3 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 30.2mg sodium; 0.2mg potassium; 10.9g carbohydrates; 1.0g fiber; 0.0g sugar; 9.8g net carbs; 0.5g protein; 0.7 points.