Mango Salad with Ginger-Raisin Vinaigrette. In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad. Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons malt vinegar, or red-wine vinegar 1 tablespoon finely chopped fresh cilantro leaves and tender stems 1 teaspoon minced fresh ginger 1 fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note) 8 cups mesclun, or other mixed baby salad greens (5 ounces) 1 large ripe, firm mango, peeled and diced (see Note) 1 medium red bell pepper, thinly sliced Directions 1. 2.
Tips: Notes: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. To peel and dice a mango : 1. 2. 3. 4. Nutrition Facts Calories 117, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 58 mg, Carbohydrate 14 g, Fiber 2 g, Protein 1 g, Potassium 222 mg. Strawberry Blueberry Spinach Salad | Kim's Healthy Eats.
Ahhh! Summer is in the air! This is one of my favorite summer salads to eat. I just love all berries! Since I live in a pretty rural area it is easy to find local berry picking farms. This salad is also perfect to take to picnics and it pairs wonderfully with a poppy seed dressing or balsamic vinaigrette. That beautiful spinach is the first harvest from my veggie garden. Serves 4 Ingredients 4 cups fresh spinach leaves 1 cup strawberries, hulled and sliced 1 cup blueberries Feta cheese for topping Almonds or walnuts for topping Directions Add spinach, strawberries, and blueberries to a large salad bowl and toss together. Enjoy! Like this: Like Loading... How to Steam Vegetables: 7 steps (with pictures) Edit Article Vegetables & EquipmentSteaming VegetablesUsing a Covered PanIn the Microwave Edited by Flickety, Sondra C, Eric, Travis Derouin and 15 others Steamed vegetables are a nutritious and quick choice for any dinner table.
There are several methods to choose from, and you don't need any fancy kitchen equipment to get the job done. Ad Steps Method 1 of 4: Vegetables & Equipment 1Pick your vegetables. 3Devise some equipment. Method 2 of 4: Steaming Vegetables 1Bust out your steamer. 5Season and serve. Method 3 of 4: Using a Covered Pan 1Get a hold of a large pan. 4Remove from the heat and serve. Method 4 of 4: In the Microwave 1Put your vegetables into a microwavable bowl with a tablespoon (15 g) of water. 4Eat. Tips Sources and Citations VideoJug A video on steaming vegetables.
Roasted Cumin-Lime Carrots |familystylefood|recipe. Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage?
The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. They taste so good to snack on when crunchy and raw, and they may be even better nutritionally when cooked. Roasted Cumin-Lime Carrots Ingredients 1 tablespoon olive oil. Raw Zucchini Squash Sandwiches with Sprouted... - Vegan Yack Attack.