Healthy Living Muskogee Summer 2020 Edition | Page 26
Garden Cannellini Bean Salad continued
Ingredients the Bean Salad:
»»
1/2 cup almond slivers »»
2 14½ oz cans
»»
2 tomatoes, coarsely
chopped
cannellini (white)
beans, no-salt-added,
»»
1/2 yellow bell pepper, drained, and rinsed
chopped
»»
Large lettuce leaves
»»
1/2 cucumber, peeled,
chopped
(Boston, Bibb,or
romaine)
»»
3 green onions, sliced
Directions
1. Whisk together dressing ingredients in a small bowl.
2. In a small sauté pan, toast almond slivers until golden.
3. Remove from pan and let cool.
4. In a medium bowl, toss dressing with all ingredients
except lettuce.
5. Refrigerate until ready to serve.
6. To serve, place lettuce leaves on individual plates; top
with salad.
Notes
Serving Suggestion: Serve with a glass of non-fat milk, 1 slice of
whole-grain bread, and pear slices.
Spinach Salad with
Apples and Eggs
Makes: 4 Servings
Prep Time: 45 minutes
Enjoy a simply delicious spinach salad with hard-boiled eggs, apples,
and dried figs.
Ingredients:
»»
4 large eggs
»»
2 apples
»»
8 cups fresh spinach
»»
1 cup dried figs (about
16 figs or one 7-oz pkg)
»»
1 cup whole-grain
croutons
»»
1/2 cup light honey
mustard or poppy seed
dressing
Directions
1. To hard boil-eggs:
Place eggs in saucepan large enough to hold them in a
single layer.
Add cold water to cover eggs by 1 inch.
Heat over high heat just to boiling.
Remove from heat and cover.
Let eggs stand in hot water about 12 minutes.
Drain and fill pan with cold water; let sit 10-15 minutes.
Peel and slice. (If making ahead, refrigerate cooked
unpeeled eggs)
2. Prepare other ingredients while eggs are cooking and
cooling.
3. Wash, slice, and core apples.
4. Cut apples and dried figs into bite-sized chunks.
5. Wash and drain spinach.
6. To plate, divide ingredients evenly among four plates,
top spinach with apples, eggs, dried figs, and croutons.
Drizzle with dressing.
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Summer Edition 2020