Mention a salad, and the first thing people think of is lettuce and tomatoes. We tend to think of salads as that green, leafy side dish our mothers made us eat when we were kids. And there is a place for the tossed salad, but it isn’t the only salad in the world. Spice up your meals with an entrée salad, or change the side dishes from that bowl of greens to one made with broccoli. The sky’s the limit with your imagination, so get creative and make a <a href="http://livingunrefined.com/category/healthy-recipes/healthy-salad-recip… salad recipe</a> that’ll leave them begging for more! Here are a few recipes to get you started:
4 skin-on salmon filets
½ pound fresh asparagus
Package baby spinach leaves (10oz)
¾ cup sliced radishes
1 red onion
Flat of fresh raspberries
1 bottle Raspberry vinaigrette
2 tablespoons olive oil
Preheat grill to medium-high
Pull the pin bones from the salmon filets. Using a gallon-sized zip bag, place the filets in the bag and pour one cup of the raspberry vinaigrette dressing into the bag. Seal, and massage the filets into the dressing. Marinate for one hour. Remove the filets from the bag and shake off excess dressing. Discard the bag and marinade.
Trim the woody ends of the asparagus spears and discard.
Brush the asparagus and the salmon with the olive oil. Place on grill. Grill the asparagus for 10 minutes, turning the asparagus to grill completely. Remove to a platter and cut into pieces. Place the salmon on the grill, skin side down. Grill the salmon until the fish is flakey, approximately four minutes a side. Remove to a platter when done and let rest.
Wash the baby spinach and drain. Place on four plates.
Peel and slice onion. Place asparagus, onions, radishes, and raspberries on plates. Top with salmon. Drizzle with remaining raspberry vinaigrette.
Beet and Watercress Salad
6 Tablespoons olive oil
1 pound golden beets, scrubbed
1 pkg Uncle Ben’s long grain and wild rice
1/3 cup red wine vinegar
¼ cup finely chopped dried figs
1 tablespoon chopped fresh thyme
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
2 cups thinly-sliced fennel bulb
1 ½ cup cubed zucchini
3 ounces watercress
½ cup salted, roasted pecans
Preheat oven to 400°
Leave root and one-inch stem on beets. Rub beets with one tablespoon of olive oil and wrap tightly in aluminum foil. Roast beets in oven 1 ½ hours or until very tender. Remove from oven and let cool for 15 minutes. Remove roots and rub off skins and discard. Slice beets into wedges.
While beets are roasting, prepare package of Uncle Ben’s Long Grain and Wild Rice. Set aside to cool.
Also while beets are roasting, place vinegar and figs in small saucepan. Cover and cook 10 minutes over medium heat. Cool completely. Place vinegar mixture, thyme, salt and pepper in a small bowl. Gradually whisk in remaining 5 tablespoons of olive oil. Add beet wedges, rice, fennel, zucchini and watercress. Toss to combine. Sprinkle with pecans.
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