New Year’s Salad

 

New Year’s Salad
Recipe Type: Salad
Cuisine: American
Author: Chef Richard Lombardi
Serves: 4
New American Plate for a New Year If you’ve made the resolution to eat better, exercise more, or lose a bit of weight, start with small changes. This week we have a delicious salad recipe to get the year off to a healthy start. By filling at least 2/3 of your plate with plant foods and 1/3 or less with animal protein, you’ll create meals that lower you risk for cancer and other chronic diseases and manage your weight, at the same time.
Ingredients
  • 4 cups arugula
  • 2 fennel bulbs, sliced into thin wedges
  • 1 Fuyu persimmon, sliced into wedges
  • 1/4 cup walnuts
  • 1/4 cup pomegranate seedsNew Year’s Salad
  • Recipe Type: Salad
  • Cuisine: Americannew-years-salad
  • Author: Chef Richard Lombardi
  • Serves: 4
  • New American Plate for a New Year If you’ve made the resolution to eat better, exercise more, or lose a bit of weight, start with small changes. This week we have a delicious salad recipe to get the year off to a healthy start. By filling at least 2/3 of your plate with plant foods and 1/3 or less with animal protein, you’ll create meals that lower you risk for cancer and other chronic diseases and manage your weight, at the same time.
  • Ingredients
  • 4 cups arugula
  • 2 fennel bulbs, sliced into thin wedges
  • 1 Fuyu persimmon, sliced into wedges
  • 1/4 cup walnuts
  • 1/4 cup pomegranate seeds
  • 1/4 cup reduced-fat feta cheese
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup orange juice
  • Salt and freshly ground black pepper, to taste
  • Instructions
  • cups arugula
  • fennel bulbs, sliced into thin wedges
  • Fuyu persimmon, sliced into wedges
  • /4 cup walnuts
  • /4 cup pomegranate seeds
  • /4 cup reduced-fat feta cheese
  • Tbsp. extra virgin olive oil
  • /4 cup orange juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup reduced-fat feta cheese
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup orange juice
  • Salt and freshly ground black pepper, to taste
Instructions
  1. cups arugula
  2. fennel bulbs, sliced into thin wedges
  3. Fuyu persimmon, sliced into wedges
  4. /4 cup walnuts
  5. /4 cup pomegranate seeds
  6. /4 cup reduced-fat feta cheese
  7. Tbsp. extra virgin olive oil
  8. /4 cup orange juice
  9. Salt and freshly ground black pepper, to taste

 

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