May 25, 2013
Written by Robin Glowa
Tuesday, 14 September 2010 23:00
“To make a good salad is to be a brilliant diplomatist — the problem is entirely the same in both cases.
To know exactly how much oil one must put with one’s vinegar.”
— Oscar Wilde
One of the most thrilling parts of being a “Conscious Cook” is discovering new cooking products and foods that taste fantastic and healthy. I spend a great deal of time researching, reading and cooking with healthy, organic foods, so I was delighted when a representative from Olivia’s Organics asked if I would be interested in sampling their salad mixes.
Soon a box arrived on my front step, filled with three different containers of mixed salad greens.
I was impressed by the vivid color of the greens, and doubly impressed that there was not a single wilted leaf in any of the containers. Packaged salad mixes are a great boon to the home cook, especially mixes that incorporate more exotic, unfamiliar greens.
Olivia’s Organics herb salad mix is a tantalizing blend of tango, lolla roso, red and green romaine, red and green oak, red and green chard, spinach, mizuna, raddichio, frisee, beet greens, arugula, tatsoi, red mustard, dill and parsley. What a fantastic combination of flavors! Needing nothing more than a classic vinaigrette, and perhaps a round or two of panko-encrusted goat cheese, the herb salad mix would be a perfect blend for an elegant dinner party.
The Asian salad mix is comprised of spinach, red chard, mizuna, frisee, tango and arugula. Sprightly and super fresh, these greens would be lovely with grilled scallops and a warm ginger dressing.
The final container of baby romaine contained delicately delicious petite leaves of red and green romaine, which I combined with slivers of red and yellow peppers, fresh cucumbers, and tasty summer cherry tomatoes, topped off with a creamy avocado dressing.
Salads are a delectable way to incorporate healthy, cleansing greens into your diet as you prepare a delicious life.
To read more about Olivia’s Organics see my blog, http:confessionsofaconsciouscook.blogspot.com, or go to oliviasorganics.org.
1/2 cup non-fat buttermilk
1/4 cup low-fat sour cream
2 scallions finely chopped
2 tablespoons fresh basil leaves
2 tablespoons fresh cilantro leaves
1 dash of hot sauce
2 tablespoons white wine vinegar
1/4 teaspoon sea salt
freshly ground black pepper
Peel avocado, cut in half and remove pit. Place in blender or food processor. Add remaining ingredients and blend for about a minute or until very smooth.
Juice of one lime
2 tablespoons rice wine vinegar
2 tablespoons peeled and grated fresh ginger root
1 finely minced shallot
1-2 tablespoons organic honey or agave nectar
4 tablespoons extra-virgin olive oil
In a bowl, whisk together all ingredients. Taste and add more honey, if needed. When ready to dress your salad, warm the dressing in a small saucepan, whisking to keep smooth.
1/2 cup red wine or sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon minced fresh thyme or parsley
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon or honey mustard
1 cup olive oil
Whisk together first six ingredients in a bowl. Add olive oil by pouring into bowl in a thin, steady stream, continuing to whisk until all oil is incorporated. Taste and add more salt and pepper if desired.
Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.
She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.
For more information go to theconsciouscook.net , call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.
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