Recipes

Use on any tossed green salad. Serves 4.

• 1 Tbsp. wine vinegar
• 1 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh chives, chopped
• Salt & pepper to taste
• 7 Tbsp. almond oil (or walnut oil)

Combine the first five ingredients in a small jar. Shake well.
Pour into a small bowl and slowly whisk in oil.

Recipe courtesy of www.yummly.com

Serves 6-8

• 1/2 very thinly sliced red onion
• 1/3 cup red wine vinegar
• Kosher salt and freshly ground black pepper
• 2 Tbsp. plain seasoned rice vinegar
• 2 Tbsp. canola or grapeseed oil
• 2 Tbsp. extra-virgin olive oil
• 8 oz. baby lettuce greens, well washed and dried
• 2 medium size mangos, peeled, pitted and finely diced (about 2 cups)

In a small bowl, combine the onion and red wine vinegar with a little salt and pepper.
Set aside for at least 20 minutes or up to 90 minutes.

In a small bowl, combine the seasoned rice vinegar, canola or grapeseed oil, and the olive oil. Just before serving, generously season the greens with salt and pepper, whisk the dressing, and toss the greens with just enough of the dressing to lightly coat. Divide the salad among six or eight large salad plates. Drain the onion. Arrange the onions and mangos over the greens. Serve immediately.

Calories per serving: 
110, Saturated Fat: 1 g, Carbohydrate: 11 g, Sodium: 150 mg, Cholesterol 0 mg,
Fiber: 2 g.

BAKED KALE CHIPS

Serves 6-8

• 1 bunch kale
• 1 Tbsp. olive oil
• 1 tsp. Mrs. Dash salt free seasoning

Preheat an oven to 350°F. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces.

Wash thoroughly dry kale with a salad spinner or paper towels.

Drizzle kale with the olive oil and sprinkle with seasoning.

Bake until the edges brown but not burnt, 10 to 15 minutes.

BEAN SOUP WITH KALE

• 1 tablespoon olive oil                           
• 8 large garlic cloves, crushed    
• 1 medium onion, diced 
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetables broth
• 2 (15 oz.) cans white beans or navy beans, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried Italian herb seasoning
• Salt & pepper to taste
• 1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring until wilted. 

Add 3 cups of broth, 2 cups of beans and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.

In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes.

Ladle into bowls, sprinkle with chopped parsley.

GRILLED CAESAR SALAD

• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 3/4 cup, plus 3 tablespoons olive oil
• 1/2 cup freshly grated Parmesan, plus shaved Parmesan for serving
• 3 heads romaine hearts, sliced lengthwise in 1/2
• Salt and freshly ground black pepper

Preheat grill to medium heat.

In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.

Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.

Yield: 4-6 servings