Senior Connections Senior Connections May 2019

Simple Spring Salads CHRISTE SCHLUETER Salads can be delightful this time of year. Whether you purchase from a farmers market or grow your own greens you will want to try these salads and dressings to make your meal complete. Green Goddess Salad Ingredients 4 cups spinach 1–2 cups pea shoots 1/2 cup feta cheese 1/2 cup almonds, crushed or chopped 1 avocado, cut into chunks Green goddess dressing 1/2 jalapeño pepper (I left the ribs and seeds – it was spicy and delicious) 2/3 cup Greek yogurt Juice from 1 lime 1/4 cup olive oil 1/2 teaspoon salt 1 tablespoon agave nectar 1/2 teaspoon minced garlic 1/2 cup packed cilantro 2 scallions Creamy Miso Dressing: 1 medium clove garlic, smashed 1 tablespoon white miso (in Asian stores or by condiments) 1 tablespoon mirin - in Asian aisle 1 tablespoon rice vinegar big pinch of ground cumin 1/3 cup plain yogurt 1-2 tablespoons heavy cream, or to taste 1 small ripe avocado, sliced In a large bowl combine the celery, chickpeas, aru- gula, pepitas, olives, onion, and broccoli. Set aside. Make the dressing by smashing the garlic into a paste in a mortar and pestle (or alternately, with a knife). Stir in the miso, then add the mirin, and vinegar, and combine until it all comes together. Add the cumin and the yogurt, and stir again before ﬁnishing with the Puree all the dressing ingredients together, adding the cilantro last and stopping when the texture feels right to you. I went for little green ﬂecks of cilantro and scallion throughout. Toss the salad ingredients together with dressing; serve immediately. A Really Good Salad Mixed with fresh romaine lettuce and lemony dress- ing you will enjoy this with any main dish. Ingredients In a jar with tight-ﬁtting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add crou- tons and serve immediately. Luncheon Salad Here is a quick salad that really hits the spot with peppery arugula. Ingredients 3 celery stalks, very thinly sliced 1 cup chickpeas (equivalent 14-ounce can), drained/ rinsed 3 handfuls arugula or shredded romaine lettuce 1/3 cup toasted pepitas or almonds 15 black olives, chopped 1/2 small red onion, ﬁnely diced 1 small head of broccoli ﬂorets, blanched Senior Connections HJ.COM heavy cream. Taste, and adjust the dressing if needed. Before serving, add half of the dressing to the other ingredients and toss well. Keep adding more dressing until it is to your liking, adding the avocado toward the end so it maintains its structure. Spring Salad with Asparagus, Goat Cheese, lem- on and Hazelnut A nice fresh salad that make spring zing. Ingredients 1⁄2 bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice 4 oz. of chevre goat cheese, or soft mozzarella More SALADS on Pg 24 Advancing Health �� Senior Connections May 2019 11

Senior Connections Senior Connections May 2019 | Page 11