Friday, March 18, 2016

March Madness Twist

Thursday Mexican Fiesta Meets 
Healthy Friday

Mexican Citrus Salad with Avocado and Clementines
Recipe serves 4.
Salad Ingredients:
  • mixed greens to include romaine and kale
  • 4-5 Halos (clementines) or tangerines, peeled and segmented
  • 1 cup red onion, cut into curved strips 
  • 1-2 avocados. peeled and diced into chunks
  • 1/2 cup pepitas (roasted sunflower seeds) or chopped pistachios
  • 1/2 cup dried cranberries
  • Parmesan shavings
Citrus Dressing Ingredients:
  • juice of 3 clementines to equal 1/3 cup fresh orange juice
  • 6 TB. extra virgin olive oil or Blood Orange Olive Oil
  • 3 tsp. while balsamic vinegar, Cranberry Pear White Balsamic or Pomegranate Quince
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. dried thyme
  • 1 garlic clove, minced 
  • salt and pepper to taste 
  • Prepare dressing ingredients in a blender several hours ahead and refrigerate until serving.
  • Mix first 6 ingredients in a bowl or divide among 4 salad plates.
  • Drizzle with dressing and add Parmesan shavings on top.  
Roasted Brussels Sprouts Apples, Cranberries with Maple Balsamic Dressing
  • 1-1/2 lbs. Brussels sprouts
  • 2 TB. olive oil or Blood Orange Olive Oil
  • 2 TB. good quality balsamic vinegar or Red Apple Balsamic Vinegar  
  • 1-1/2 TB. maple syrup
  • 1-1/2 cups red onions, cut into curved strips
  • 1/2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
  • salt and pepper to taste
  • 1 large red apple, thinly sliced
  • 1 cup dried cranberries
  • 1 cup chopped roasted almonds
  • Line a rimmed baking sheet with parchment paper. Preheat oven to 400 degrees.
  • Rinse Brussels sprouts, remove outer leaves, trim off bottom and slice in half diagonally.
  • In a large bowl add olive oil, balsamic vinegar, maple syrup and rosemary. Mix well.
  • Toss Brussels sprouts and onions with oil mixture. Spread out evenly on baking sheet. Salt and pepper to taste. 
  • Roast for 20 minutes. Add in apples, almonds and cranberries, roast 10 minutes more until apples are tender but not mushy and Brussels sprouts are lightly browned. 

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