Monthly Archives: March 2013

Spring Recipe Inspiration: Balsamic Green Bean Salad

It’s been a long, cold and rainy winter in Georgia, but warmer days are finally upon us!  As the temperature rises, we crave less soups and comfort foods and more light, refreshing salads.  This dish is so tasty and simple, making it a festive option for Spring and Summer dinners, potlucks and cookouts.

Ingredients (16 servings):
2 lbs fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup extra virgin olive oil
3 tbs balsamic vinegar
juice from one lemon
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 red onion, chopped
8 oz (or 1/2 can) of sweet canned corn
4 cups cherry tomatoes, halved
3/4 cup crumbled feta cheese

Preparation Instructions (Approximately 30 minutes):

  • Place trimmed beans in a pot and cover with water.  Bring to a boil, cover and cook for about 8 minutes, or until tender.  Drain and immediately rinse and soak in cold water.  Drain and pat dry.
  • In a large serving bowl, combine the beans, cherry tomatoes, onion and corn.
Tomatoes, Onions and Corn

Feel free to switch up your toppings. You could add garbanzo beans to increase the protein! 

  • In a small bowl, whisk the oil, lemon juice, vinegar, salt, pepper and garlic powder.  Drizzle over salad.
dressing

This dressing would be good on just about any salad!

  • Stir in the cheese.  Chill in the refrigerator until you’re ready to serve.
Balsamic Green Bean Salad

Tangy and Crunchy Balsamic Green Bean Salad!

Put a colorful seasonal twist on your hum-drum salad.  Happy Spring!

St. Patty’s Day Kale Salad

Just in time for St. Patty’s Day, this kale salad is power-packed with nutrient-rich protein, fruits and of course, greens!  It’s colorful and delicious, making it the perfect side for Spring gatherings.

all hail to kale

Kale has so many health benefits!

Salad Fixings:
1 large bunch of kale, stems removed, shredded
3 Tbsp hemp seeds or your favorite raw nuts (I used walnuts)
3 Tbsp raw sunflower seeds
1 apple, sliced
1 avocado, sliced and tossed in lemon juice
1 cup cherry tomatoes, slced in halves
1/2 cup mandarin oranges
1/2 small sweet onion, thinly sliced
fine black pepper to taste

Dressing:
2 1/2 Tbsp tahini
3 Tbsp rice vinegar
2 tsp apple cider vinegar
2 tsp extra virgin olive oil
1 tsp pure maple syrup (optional – it can help balance out the bitterness of the tahini and vinegars)

Preparation Instructions:

  • Wash the kale and pat dry.  Pull tender leaves from thick stems and shred leaves by hand.  Add leaves to large mixing bowl and discard stems.
  • Mix together the dressing ingredients and whisk.  Do a little taste test and adjust the ingredients accordingly.
The tahini gives this dressing distinct and delicious flavor!

The tahini gives this dressing distinct and delicious flavor!

  • Gently toss the kale in the dressing so that it is evenly distributed.
kale and dressing

The dressing is thick in consistency, so it helps to use your hands to toss the salad to ensure it’s evenly dispersed.

  • Add the nuts and seeds and gently toss again.
  • Add the remaining toppings and season with black pepper to taste.  Serve and enjoy!
Nothing says spring like a colorful salad!

Nothing says spring like a colorful salad!

This salad can be refrigerated for a few hours, but if you’re not eating it right away, you may want to use less dressing or add another 1/2 bunch of kale.  You can switch up the toppings to make this dish a little different every time.

This is what healthy looks like!

A healthy and festive side dish can be ready in minutes!

Go green this St. Patty’s Day (and all spring and summer long), and enjoy a dish that’s bursting with detoxifying, anti-aging, cancer-fighting, cholesterol-lowering, anti-inflammatory nutrition!

Erin Go Bragh!