Eat Healthy

EAT HEALTHY AND ENJOY A SALAD

Orzo Salad with Avocados and Garden Veggies

Cook's Notes:This salad serves 4-6.
Cooking Tip: Prep veggie ingredients ahead except avocados.
Ingredients:

• 2 cups dry orzo
• 1-1/2 cups each diced English cucumbers, diced cherry tomatoes and mini sweet red and yellow peppers
• 1 cup diced radishes
• 2-3 avocados, peeled and diced
• 1/2 cup diced green onion or red onion slices

Directions:

• Cook orzo according to box directions. Drain and rinse.
• In a large bowl add cooked orzo and diced garden veggies. Add avocados right before serving as they can brown quickly. 
• Toss orzo mixture with dressing and serve. 

Balsamic Vinaigrette Dressing  
Ingredients:

• 4 tablespoons good quality dark balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 3 teaspoons pure maple syrup
• 1/2 teaspoon fine grain sea salt
• 4 tablespoons Extra Virgin Olive Oil

Directions:

• Mix first 4 ingredients in a blender. Slowly add in olive oil and mix well. 

Blueberry Pecan Salad with Creamy Poppyseed Dressing

Cook's Notes: 

This salad serves 4. 

Salad Ingredients:

• 1 bag mixed greens
• 2 cups blueberries
• 1 cup diced cucumbers
• 1/2 cup radishes. sliced thinly
• 1/2 -3/4 cup red onions, diced
• 1/2 cup toasted almonds or pecans

Salad Directions:

• Mix all the ingredients and serve immediately with dressing. 

Creamy Poppyseed Dressing
Ingredients:

• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons white vinegar
• 1/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon poppy seeds

Directions: 

• Mix all ingredients together in a jar, cover and shake well to combine. Use immediately or store covered in fridge.

4th of July Weekend Round-Up Recipes