On this appearance with Fox 2, I discuss the delicious varieties that Bright Farms lettuces has to offer, as well as how to create a satiating summer salad. All too often, the intention is good when deciding to have a salad for a meal. But often one of the three macro-nutrients- protein, fat or carbohydrates are left out, which can leave you still hungry and not satisfied. Click here to watch!
Here is the recipe for the salad that I feature and is one of my favorites in the summer:
Berry Greens Salad– serves 4
1/3 c hazelnuts
1/4 c extra virgin olive oil
Juice and finely grated zest of one lemon
2 Tbsp of plain kefir
1 tsp honey
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 pound Bright Farms salad greens
4 carrots, peeled, trimmed and thinly sliced
2 cups radishes, trimmed, and thinly sliced
1 pint of berries, such as raspberries or blueberries
Chicken, chicken salad or fish would all be delicious with this salad. Pair it with a baguette or as I did with this salad, add some quinoa, bulgar or other grain.
Preheat oven to 350 degrees.
Spread out the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the nuts turn a deep golden brown, 10 to 12 minutes.
While still hot, rub the hazelnuts in clean kitchen towel to remove the skins (some bits of skin will remain). Cool for 5 minutes, then chop.
Combine the oil, lemon zest and lemon juice, kefir, honey, salt and pepper in a small bowl and whisk until smooth. Divide the salad greens among four plates. Top with the carrots, radishes and berries and drizzle with the dressing. Garnish with the chopped hazelnuts and serve immediately.
This recipe is taken from Dr. Drew Ramsey’s, Eat Complete Cookbook
If you would like to learn more about Intuitive Eating from a registered dietitian, and how you can be find a healthy relationship with food and your body without dieting call me today at 314-578-7429. Virtual sessions are available, along with in office appointments.