This is a light and tangy salad. Perfect
accompaniment to the earthy flavors of the Potato Leek
Soup.
Servings: 6
| fresh baby spinach (or regular) |
8 cups |
| scallions — fine chop |
2 or 3 |
| dried cherries to taste |
|
| Japanese cucumbers (or English), diagonal
sliced (if using English use half of 1) |
2 whole |
|
Dressing: |
| sea salt |
1/4 teaspoon to 1/2 teaspoon |
| apple cider vinegar |
1/4 cup |
| red wine vinegar |
1/4 cup |
| fresh lemon juice |
1 tablespoon |
| fresh orange juice |
1/4 cup |
| grated orange rind |
half of an orange grated |
| lemon rind |
half of a lemon grated |
| grated fresh garlic |
pinch |
| grated fresh
ginger |
pinch |
| extra virgin
olive oil |
1/2 - 3/4 cup |
|
| • In a jar, combine salt, citrus and spices, let
sit for 5 minutes or longer. Add olive oil, secure the
lid and shake vigorously. Refrigerate after use. |
• In a sauce pan, heat over medium low about half
of the dressing, 1/2 of the spinach and all of the cherries.
Let soften. Remove from heat and add remaining ingredients
and more dressing, toss.
|
|
| Pancake |
| spaghetti squash |
2 cups, cooked |
| toasted pecans |
2 tablespoons, chopped small |
| Maytag blue cheese |
2 tablespoons, (more or less depending
on preference) |
| fennel |
2 tablespoons, chopped |
| fine chives |
2 tablespoons, chopped fine |
| shallots |
1 tablespoon, minced (about 1 shallot) |
| egg |
1 whole |
| salt & white pepper |
to taste |
| Salad |
| watercress |
2 bunches (just the leaves, as few
stems as possible) |
| fresh small white corn |
1 cob (cooked, kernels removed from
cob) |
| French green beans |
1 cup, cooked (about 40, small variety
are best) |
| *daikon radish |
1 cup |
| sweet red pepper |
1/3 pepper, chopped small |
| Fuji apples |
2-3, peeled and sliced thin |
| rice wine vinegar |
2 teaspoons |
| apple cider vinegar |
2 teaspoons |
| olive oil |
2 teaspoons |
| sea salt |
to taste |
| Garnish (optional) |
| crème fraiche (in the dairy
section) |
1/2 cup |
| sweet red pepper |
2 tablespoons, chopped small |
| chives |
2 tablespoons, chopped |
Spaghetti Squash & Pancake — early prep
The spaghetti squash may be cooked up to 4 days ahead
and kept refrigerated. Pierce squash with a few fork
holes on top. Place pan on rack below squash to catch
any drippings. In a 300 degree oven bake squash for
1 hour 15 minutes. Let cool at least 2 hours before
cutting. Cut open lengthwise and remove seeds. Scrape
meat out with a fork in strands similar to spaghetti.
Pancakes may be made up to 1 day ahead and kept refrigerated.
Crème Fraiche
Combine with 2 tablespoons sweet red pepper and 2 tablespoons
chive, refrigerate until ready to use.
Pancake Prep
Combine all ingredients in a large bowl. Press into
6 cakes.
Salad Prep
In bottom of large salad bowl, combine vinegars and
salt. Place all ingredients, except olive oil, on top
of vinegar mixture and let stand while cooking the pancakes.
Let’s Cook
Heat olive oil in a pan on medium high heat. Cook pancakes
until deep golden, about 4 minutes on each side.
Meanwhile
Drizzle olive oil and toss salad.
To Plate
Plate salad on one side and pancakes on the other.
Optional: Top with crème fraiche mixture or serve
on the side in a small ramekin.
Why is this a Healthy Gourmet Dish?
This dish is packed with fiber! The protein and fat
from the nuts, olive oil and cheese are good fats in
moderate portions. The complex carbohydrates are from
all those delicious fresh veggies and just what we need
for energy! If you want to reduce the fat, use mozzarella.
Keep the cheese and the nuts — they are a great
source of protein! Remember, fresh corn has 5 grams
of protein per cup!
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