One of the easiest ways of getting more fresh vegetables into your diet is by adding more salads to your kitchen repertoire, especially when the weather gets steamy.
Pair the first recipe below with some crunchy Italian bread and dipping oil for a quick supper. The salmon makes the second recipe a meal on its own.
Baby Artichoke, Parsley and Celery Salad
2 1/2 lbs baby artichokes
1/3 cup fresh lemon juice
1 cup thinly sliced celery
1 medium red onion (or 5 green onions), thinly sliced
1 cup packed Italian parsley, stems removed
1/4 cup capers
1/3 cup extra-virgin olive oil
dash Tabasco sauce
freshly ground pepper
Yields 4 servings
Source: Simply Organic by Jesse Ziff Cool (Chronicle Books)Download Recipe
Salmon and Blueberry Salad with Red Onion Vinaigrette
1 medium-sized red onion, thinly sliced into half-rings
1/4 cup red wine vinegar
1 tsp sugar
1 tsp salt, divided
1/4 tsp ground black pepper, divided
3 tbsp olive oil, divided
1 1/2 lbs salmon fillet, cut crosswise into 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries
Yields 4 servingsDownload Recipe
Source: US Highbush Blueberry Council
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.